Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Stick butter |
½ cup | Sugar |
\N \N | Grated zest of 1 lemon |
1 tablespoon | Dark rum |
2 \N | Egg whites |
1 cup | Ground almonds |
6 tablespoons | Flour |
Cream the softened butter and add the sugar in a stream. Continue beating until mixture whitens. Beat in the lemon zest and rum, then 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 ½-inch plain tube. Bake the cookies at 350 degrees about 12 to 15 minutes.
Cool the cookies on the paper.
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