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Almond Butter Disks

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  • 1 Stick butter
  • 1/2 c Sugar
  • Grated zest of 1 lemon
  • 1 tb Dark rum
  • 2 Egg whites
  • 1 c Ground almonds
  • 6 tb Flour
  • 2/3 c Seedless raspberry preserves
  • 1 tb Kirsch


Preheat the oven to 350 degrees.
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 at a time, beating smooth between each addition. Mix the almonds and flour together and stir them into the batter by hand.
Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tube. Bake the cookies for 12 to 15 minutes.
For the glaze:
Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, until slightly thickened. Apply glaze while it is still very hot.
Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.
Recipe by: Cooking Live Show #CL8898 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <> on Jun 10, 1997