Title: Almond butter disks
 Categories: Live
      Yield: 4 Servings
 
      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
           Glaze:
    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.