batter: 1 stick butter
1/2 cup sugar
grated zest of 1 lemon 1 tablespoon dark rum
2 egg whites
1 cup ground almonds
6 tablespoons flour
glaze: 2/3 cup seedless raspberry preserves
1 tablespoon 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 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 1-inch mounds using a 1/2-inch plain tub e. 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, 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.