Makes about 2 dozen cookies (24 servings)
Use pure almond butter for this recipe, with no added sugar or other ingredients. Almond butter can be found in two styles, though, raw and toasted. I favour the rich nuttiness of the toasted almond butter – just be sure to stir the butter before using to re-incorporate the oils that naturally separate.
Preheat oven to 350 °F.
Cream butter and sugar together until smooth. Beat in almond butter and egg white and stir in vanilla extract and rum. Sift in pastry flour and salt and combine until dough is soft and smooth.
Roll cookies into 1-inch balls and place on a parchment-lined cookie sheet. Press a whole almond into center of each cookie. Bake for 12 to 15 minutes on the center rack of the oven until cookies lightly brown around edges. Transfer cookies to a cooling rack.
Dress up these delectable dainties with a chocolate nut butter filling.
Chocolate Nut Butter Filling:
Beat chocolate hazelnut spread and almond butter until smooth. Spread on the bottom side of an almond butter cookie and sandwich filling between another cookie, pressing gently.