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Recipe Name: Almond Butter Disks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Stick butter
1/2 Cup(s) Sugar
Grated zest of 1 lemon
1 Tablespoon(s) Dark rum
2 Egg whites
1 Cup(s) Ground almonds
6 Tablespoon(s) Flour
2/3 Cup(s) Seedless raspberry preserves
1 Tablespoon(s) 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,

Nutrition (calculated from recipe ingredients)
Calories: 2779
Calories From Fat: 1419
Total Fat: 164.9g
Cholesterol: 244mg
Sodium: 215.3mg
Potassium: 1345mg
Carbohydrates: 303.9g
Fiber: 19.3g
Sugar: 107.5g
Protein: 43.7g

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