|Unsalted butter||3 Tablespoon (At Room Temperature)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla/Dark rum||1 Teaspoon|
|Unbleached all purpose flour||3 Tablespoon|
|Cake flour||2 Tablespoon|
|Sliced blanched almonds||3⁄4 Cup (12 tbs)|
Position rack in center of oven and preheat oven to 425°F.
Generously grease baking sheets; sprinkle lightly with water, shaking off excess moisture.
Using electric mixer (do not use processor), cream butter and sugar thoroughly.
Add egg whites, vanilla and salt and beat until mixture is light and fluffy.
Add flours and blend thoroughly.
Drop batter by 1/2 teaspoons onto prepared baking sheets, spacing well apart as they will spread during baking.
Using spoon, spread batter into 2 1/2-inch circles.
Sprinkle almonds over each cookie.
Bake until edges are deep brown, about 5 to 8 minutes.
Remove from oven and let stand 30 seconds.
Turn cookies quickly with spatula.
Return to oven for 2 minutes.
Very quickly press hot cookies, almond side down, in baguette pan, or place almond side up around narrow rolling pin or wine bottle.
Cool 10 minutes.
Stack together carefully and store in airtight container in dry place.