Rum-Buttered Almond Cookies (คุกกี้อัลมอนด์อบบัตเตอร์รัม)

1.Preheat the oven to 180°C using top and bottom heat.

2.Whisk the egg, rum and almond extract together in a mixing bowl until well combined. Set aside.

3.In another bowl, combine the ground almonds, icing sugar and salt. Mix with a whisk until evenly distributed.

4.Make a well in the center of the almond mixture. Add the egg mixture and mix with a rubber spatula until the dough comes together smoothly.

5.Divide the dough into portions of about 20 g each, or use a #50 cookie scoop. This should make about 15 cookies.

6.Roll each piece of dough in the sliced almonds, pressing gently so the almonds adhere all around.

7.Make the rum butter by melting the butter, then stirring in the icing sugar, salt and rum until combined. Brush the cookies all over with the rum butter. Arrange them on a baking tray lined with a baking mat or baking paper and bake for 18-20 minutes, or until cooked through.

8.Remove from the oven and brush lightly with rum butter again while the cookies are still hot. Sprinkle with a little salt and leave to cool completely before serving.