Rum Butter Cookies

Description

Ingredients

Steps

1. 1/8

   Melt the butter and add 1 tbsp of powdered sugar and 2 tbsp of rum, stir well and set aside. Butter the parchment with a brush. Add salt to the butter.

   • 113 g butter (melted)
   • 2 tbsp dark rum
   • 1 tbsp powdered sugar

2. 2/8

   Sift the sugar into the almond flour, add the salt and whisk together.

   • 1.25 tsp salt
   • 330 g almond flour
   • 185 g powdered sugar

3. 3/8

   In a small bowl whisk the eggs with 2 tsp rum and almond extract (if using) and whisk well.

   • 2 tsp dark rum
   • 2 egg whites (large)
   • 1 egg
   • 0.5 tsp almond extract

4. 4/8

   Make a well in the dry ingredients, add the eggy wet mixture and bring together with a spatula.

5. 5/8

   170 °C

   Preheat oven to 170 C

6. 6/8

   Using a small scoop, scoop balls from the mixture and roll in the sliced almonds. They won't spread so arrange accordingly on the baking sheet. If the dough is too sticky, put on the fridge for 30 mins.

   • 180 g sliced almonds

7. 7/8

   Brush each cookie with the rum butter.

8. 8/8

   20 minutes

   170 °C

   Bake for 20-22 mins as 170 C and brush again.

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