In Vienna, a Punschtorte (punch cake) is an elaborate affair of dense sponge cake filled with something akin to a rum ball mixtur—cake crumbs soaked in rum and flavored with a bit of chocolate, some apricot preserves, and some grated lemon and orange zests. Then it’s covered with apricot preserves, a layer of marzipan, and a pink sugar icing. It’s quite sweet but also very delicate. To make this cookie version of the famous cake, I decided to bake the cookie scraps, then grind them up in the food processor, adding the rum, preserves, chocolate, and citrus zests. These are definitely an adult cookie because of the quantity of rum they contain. You can always omit the rum if you wish—just substitute more apricot preserves.
Keep the cookies in a cool place between sheets of wax paper in a tin or plastic container with a tight-fitting lid.
© 2008 Nick Malgieri. All rights reserved.