- 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
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 a t a time, beating smooth between each addition. Mix the almonds and flour toget her and stir them into the batter by hand.
Pipe the batter on paper lined pans in 3 cm mounds using a 1 cm plain tub e. Bake the cookies for dozen to 15 minutes.
For the glaze: 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.
Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.