Using ingredient seedless raspberry preserves

Almond Butter Disks

• 2 egg whites
• 1 stick butter
• 1 lemon
• 1 kirsch
• 5/8 seedless raspberry preserves
• 120 gr almonds (ground)
• 100 gr sugar
• 45 gr flour
• 16 gr dark rum

Celebration Rugelach

• 36 by
• 30 rugelach (into)
• 15 pastry ring
• 12 seedless raspberry preserves
• 10 rectangle
• 9 pastry ring around rugelach spiral
• 9 rugelach on (serving plate)
• 9 ring scored on baking shee
• 6 rugelachs to make level so tiers will stand securely
• 6 rugelach to remain in the oven until it is completely (baked)

Celebration Rugelach

• 36 by
• 30 rugelach (into)
• 15 pastry ring
• 12 seedless raspberry preserves
• 10 rectangle
• 9 pastry ring around rugelach spiral
• 9 ring scored on baking shee
• 9 rugelach on (serving plate)
• 6 rugelachs to make level so tiers will stand securely
• 6 rugelach to remain in the oven until it is completely (baked)

Raspberry

• 3/8 seedless raspberry preserves
• 450 gr powdered sugar
• 150 gr blanched almond
• 120 gr egg whites
• 100 gr granulated sugar
• 55 gr butter (unsalted)
• 2 ml cream of tartar
• 1 gr vanilla extract