Rum-Buttered Almond Cookies
Nutty, buttery and a bit boozy, these festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.
Ingredients
- ½ cup113 grams unsalted butter, melted
- 2 tablespoonsplus 2 teaspoons dark rum
- 1 ½ cups185 grams plus 1 tablespoon powdered sugar
- 1 ¼ teaspoonskosher salt (such as diamond crystal)
- 3 cups330 grams superfine almond flour (see tip)
- 2 largeegg whites
- 1whole egg
- ½ teaspoonalmond extract
- 2 cups187 grams sliced almonds (see tip)
- flaky sea salt (optional)
Directions
- 1
Heat oven to 350 degrees. In a small bowl, combine butter, 2 tablespoons rum, 1 tablespoon powdered sugar and ¼ teaspoon salt. Line 2 baking sheets with parchment and lightly brush them with some of the rum-butter mixture. In a large bowl, thoroughly whisk almond flour with remaining 1 ½ cups powdered sugar and 1 teaspoon salt, making sure there are no lumps.
- 2
In a small bowl, beat egg whites, egg, almond extract and remaining 2 teaspoons rum until no streaks remain. Make a small well in the center of the dry ingredients and pour the egg mixture into it. Mix with a spatula or wooden spoon until no dry spots remain. Pour the sliced almonds in a separate shallow bowl for rolling the dough.
- 3
Working a few at a time, scoop 2-tablespoon/40-gram mounds onto the sliced almonds. Roll them in the almonds and press slightly so each ball is thoroughly coated. Transfer to the lined baking sheets, leaving 2 inches between each, and repeat with remaining dough. There should be about 9 cookies per tray. (Dough can be made up to 2 days ahead of time, stored covered in the refrigerator and baked when ready.)
- 4
Brush tops of dough balls with more rum butter, stirring it as needed, and bake until cookies become slightly golden at the edges and the almonds start to toast, 20 to 22 minutes. Immediately after pulling cookies from the oven, brush them with more rum butter and top with flaky sea salt (if using). Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 4 days.