Rum-Buttered Almond Cookies
Ingredients
- ½ c113 grams unsalted butter
melted
- 2 tbspplus 2 teaspoons dark rum
- 1 ½ c185 grams plus 1 tablespoon powdered sugar
- 1 ¼ tspkosher salt
such as diamond crystal
- 3 c330 grams superfine almond flour
see tip
- 2 largeegg whites
- 1whole egg
- ½ tspalmond extract
- 2 c187 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.
Rum-Buttered Almond Cookies
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About this Recipe
Craving a festive, buttery, and effortlessly elegant cookie that's also naturally gluten-free? These Rum-Buttered Almond Cookies are your new go-to. Perfect for holiday baking or any special occasion, they deliver rich flavor and a delightful texture, all while coming together in minutes.
What makes these cookies truly shine is the unique double application of rum-infused butter. Brushing the cookies with this warm, aromatic mixture once before baking and again when they're hot from the oven imbues them with an incredible depth of flavor. This technique creates a warmth and richness that elevates the classic almond cookie to something truly special, reminiscent of the pillowy texture and distinct almond essence found in traditional Italian pignoli cookies.
When you bite into these Rum-Buttered Almond Cookies, expect a tender, pillowy texture that melts in your mouth, enveloped by the robust, nutty flavor of almond flour and the subtle, warm notes of dark rum. The twice-brushed rum butter creates a beautifully fragrant and slightly crisp exterior, while the interior remains wonderfully soft. Despite their sophisticated taste, these cookies are surprisingly easy to make, delivering a high-reward treat with minimal effort. Their naturally gluten-free composition makes them a thoughtful addition to any holiday spread or party dessert table.
These cookies are remarkably adaptable. While the dark rum is a core flavor, you can ensure you're using superfine almond flour for the best texture. For an extra touch of gourmet sparkle and a hint of salinity that beautifully balances the sweetness, consider a sprinkle of flaky sea salt just before serving. This recipe is already designed to be gluten-free, offering a delicious option for those with dietary restrictions.
These Rum-Buttered Almond Cookies are ideal for holiday gatherings like Christmas, Hanukkah, or New Year's Day celebrations. They make a wonderful addition to a cookie platter or a delightful party dessert, perfect for sharing with friends and family.