Rum-Buttered Almond Cookies (NYT Cooking)
Nutty, buttery, and just a touch boozy, these cookies come together quickly, making them perfect for any occasion. Naturally gluten-free, they feature the almond flavor and soft, pillowy texture reminiscent of an Italian pignoli cookie.
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Servings: 32 cookies
Calories: 131kcal
Equipment
- 2 half sheet baking trays
Ingredients
- 1/2 cup (113g/1 stick) of unsalted butter, melted
- 3 tablespoons plus 2 teaspoons of dark rum (divided), see notes
- 1½ cups + 1 tablespoon (185 g) confectioner's sugar, measured and sifted
- 1¼ teaspoon Diamond Crystal Kosher salt, see notes
- 1/2 teaspoon ground cinnamon
- 3 cups (330 g) superfine almond flour, see notes
- 2 large egg whites, room temperature
- 1 large egg room temperature
- 3/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups (187 g) slivered almonds, lightly toasted
Instructions
- Heat the Oven: Heat your oven to 350℉ (175℃) and position a rack in the middle.
- Prepare Rum-Butter Mixture: In a small bowl, combine the melted butter and 3 tablespoons of rum with 1 tablespoon of confectioner's sugar and ¼ teaspoon of salt. Lightly brush the parchment paper on your baking sheets with this rum-butter mixture.Note: The butter/rum mixture should not be incorporated into the cookie dough; it is for brushing the cookies only.
- Mix the Dry Ingredients: In a medium bowl, combine the almond flour, remaining confectioner's sugar, salt, and ground cinnamon. Set aside.
- Mix the Wet Ingredients: In another medium bowl, whisk the egg whites, whole egg, almond extract, vanilla extract, and remaining 2 teaspoons of rum until fully combined and no streaks remain.
- Combine the Wet and Dry: Create a small well in the center of the dry ingredients and pour in the egg mixture. Stir with a spatula or wooden spoon until the dough is fully combined and no dry patches remain.
- Roll the Cookies: Place the toasted sliced almonds in a shallow bowl. Working in batches, scoop 1½-tablespoon (22-gram) portions of dough and roll them in the sliced almonds, pressing lightly to ensure each ball is fully coated.Tip: You can store the dough in an airtight container for up to 2 days before baking. Transfer the coated dough balls onto the prepared baking sheets, spacing them 1.5 to 2 inches apart. These cookies do not spread much during baking, so shape them as you wish. Brush the tops of the cookies with the rum-butter mixture.
- Bake and Brush Again: Bake the cookies for 15-17 minutes, or until the edges turn slightly golden and the almonds begin to toast. As soon as you remove them from the oven, brush with the remaining rum-butter mixture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.
Notes
Recipe very slightly adapted from Vaughn Vreeland's Rum Buttered Almond Cookies from NYT Cooking
- Salt: Use Diamond Crystal Kosher salt for the best results. If using Morton's, reduce the amount by half.
- Rum: Recommended rums for baking include Captain Morgan Black, Goslings Black Seal Overproof, and Ron Calados Dark Rum, but feel free to use your favorite.
- Eggs: Separate the egg whites from the yolks while they are still cold. The yolks can be reserved for other recipes, such as pastry cream.
- Almond Flour: For the best texture, use blanched, superfine almond flour. Natural almond flour contains skins, which can make the dough drier and grittier.
Nutrition
Calories: 131kcal