Rum-Buttered Almond Cookies

Name: Rum-Buttered Almond Cookies
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 18 cookies
Ingredients: ½ cup/113 grams unsalted butter, melted; 2 tablespoons plus 2 teaspoons dark rum; 1 ½ cups/185 grams plus 1 tablespoon powdered sugar; 1 ¼ teaspoons kosher salt (such as Diamond Crystal); 3 cups/330 grams superfine almond flour (see Tip); 2 large egg whites; 1 whole egg; ½ teaspoon almond extract; 2 cups/187 grams sliced almonds (see Tip); Flaky sea salt (optional)

Prep 5m

Cook 35m

Total 40m

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.