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.