Ingredients Jump to Instructions ↓

  1. batter: 1 stick butter

  2. 1/2 cup sugar

  3. 1 lemon

  4. 1 tablespoon dark rum

  5. 2 egg whites

  6. 1 cup ground almonds

  7. 6 tablespoons flour

  8. glaze: 2/3 cup seedless raspberry preserves

  9. 1 tablespoon kirsch

  10. Preheat the oven to 350 degrees.

  11. Cream the softened butter and add the sugar in a stream. Continue beating until the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one a t a time, beating smooth between each addition. Mix the almonds and flour toget her and stir them into the batter by hand.

  12. 1-inch mounds using a 1/2-inch plain tub e. Bake the cookies for 12 to 15 minutes.

  13. For the glaze:

  14. Bring the preserves and the Kirsch to a boil in a small pan over medium heat, s tirring occasionally, until slightly thickened. Apply glaze while it is still v ery hot.

Instructions Jump to Ingredients ↑

  1. Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.


Send feedback