Melt unsalted butter in a medium-sized mixing bowl. Whisk in an egg. Then, using a spatula, mix almond flour, sugar, almond extract and rum. Refrigerate the filling while you make the cookie dough.

Melt unsalted butter in a large mixing bowl. Whisk in granulated sugar and powdered sugar until smooth. Add in egg, almond extract, baking soda, and kosher salt until incorporated. Sift in all-purpose flour, then mix the dough with a spatula until all of the flour is incorporated and there are no more dry spots. Pop the bowl in the fridge while the oven preheats and you prepare for baking.

Preheat the oven and line two large baking sheets with parchment paper. In a small mixing bowl add sliced almonds.

Once the oven is ready, remove the bowls from the fridge and start preparing the cookies. Scoop the cookie dough, then flatten with clean hands to make a pancake. Scoop a smaller spoonful of the almond filling and place in the center of the flattened cookie dough. Envelope the cookie dough until the filling is covered, then roll with your hands. Dip the cookie dough in the bowl of sliced almonds until the surface is covered, then place on a prepared baking sheet. Do not add more than six to eight cookies per baking sheet — you want them to have enough room. You’ll likely have to bake these in batches.

Bake the cookies for 14 to 16 minutes. Let them rest on the baking sheet for five minutes before removing to a cooling rack. Sprinkle the tops with powdered sugar, then enjoy!