Rum-Buttered Almond Cookies

Ingredients

• 1 stick (113 g) Unsalted butter (Melted for rum butter)
• 1/2 cup (60 g) Powdered sugar (For rum butter)
• 2 tablespoons (30 ml) Dark rum (Adds flavor to butter and glaze)
• 1 1/2 cups (150 g) Superfine blanched almond flour (Gluten‑free, gives soft texture)
• 1/2 cup (60 g) Powdered sugar (Adds sweetness and softness to dough)
• 1 teaspoon Salt (Fine sea salt)
• 1 Large egg (Provides fat and structure)
• 2 Egg whites (Extra whites for structure)
• 1 Egg yolk (Extra yolk for richness)
• 1 teaspoon Vanilla extract
• 1/2 cup (50 g) Slivered almonds (For coating the cookies)
• pinch Flaky sea salt (Finishing garnish)

Instructions

1. Make Rum Butter

   Place the stick of butter in a microwave‑safe bowl (you can keep the wrapper on to avoid splatters) and melt for 30‑45 seconds. Add 1/2 cup powdered sugar and 2 tbsp dark rum, stir until smooth and glossy.

   Time: PT5M

2. Combine Dry Ingredients

   In a large bowl whisk together 1 ½ cups superfine blanched almond flour, 1/2 cup powdered sugar, and 1 tsp fine sea salt. No need to sift; break up any lumps with the whisk.

   Time: PT3M

3. Mix Wet Ingredients

   In a second bowl, whisk together 1 whole egg, 2 egg whites, 1 extra yolk, and 1 tsp vanilla extract until just blended.

   Time: PT2M

4. Form the Dough

   Add the wet mixture to the dry ingredients. Using a spatula, fold until just combined; the dough will be slightly sticky but not wet.

   Time: PT2M

5. Shape and Coat Cookies

   Scoop about 1 tablespoon of dough, roll it in the slivered almonds to coat, and place on a parchment‑lined baking sheet. Repeat for 13‑16 cookies, leaving a little space between them.

   Time: PT5M

6. Brush with Rum Butter (First Coat)

   Using a pastry brush, lightly brush the tops of the cookies with the warm rum butter.

   Time: PT2M

7. Bake

   Preheat the oven to 350°F (177°C). Bake the cookies for 20‑22 minutes, until the tops are golden and the almond coating is toasted.

   Time: PT22M

   Temperature: 350°F

8. Second Brush and Salt

   Immediately after removing from the oven, brush the cookies again with any remaining rum butter and sprinkle a pinch of flaky sea salt on each.

   Time: PT2M

9. Cool

   Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

175

Protein

4 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g