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Baking at Home
Ingredientes
- 1/3 cup packed almond paste
- 2 large egg whites (divided use)
- 3/4 cup (1 11/2 stocks) unsalted butter, at room temperature
- 2/3 cup sugar
- 1 tbsp light rum
- 1 tbsp grated lemon zest
- 1/2 tsp vanilla
- 1 3/4 cups cake flour, sifted
- 1/4 cup raspberry jam
Direcciones
- Preheat the oven to 375 F
- Lightly spray the cooking sheets with cooking spray or line them with the parchment paper.
- In a stand mixer fitted with the paddle attachment, blend the almond paste with 1 egg white on low speed, about 2 minutes.
- Add the butter and the sugar
- Cream together on high speed until smooth and light in texture, about 2 minutes
- Add the remaining egg white, rum, lemon zest, and vanilla
- Mix on medium speed until completely blended
- On low speed, mix in the flour until just blended
- Scrape down the bowl as needed to blend evenly.
- Press the batter onto the prepared cookie sheets using a cookie spress, making 1 1/2 inch diameter cookies spaced about 1 inch apart
- Use your thumb to indent the center of each cookie.
- Using a plastic bag with the corner snipped, pipe a small amount of raspberry jam into each indentation
- Bake the cookies until light brown, about 10 minutes
- Transfer to wire racks and cool completely before serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 24 servings | |
| Calories 84 | |
| Calories from Fat 8 | 10% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.38g | 6% |
| Protein 1.42g | 2% |
