Rum-Buttered Almond Cookies | Two Jade Bowls

Ingredients

• 3 cups (330 g) superfine almond flour
• 1 1/2 cups (185 g) powdered sugar
• 1 teaspoon salt
• 2 large egg whites
• 1 whole egg
• 1/2 teaspoon almond extract
• 2 teaspoons dark rum
• 1/2 cup (113 g) unsalted butter, melted
• 2 tablespoons dark rum
• 1 tablespoon powdered sugar
• 1/4 teaspoon salt
• 1 - 2 cups sliced almonds
• flaky sea salt