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Nutty, buttery and a bit boozy, Vaughn Vreeland’s festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.
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28 Comments
Those aren’t slivered almonds!!
His energy brought me so much joy! This was so fun to watch and the cookies look delicious
Vaughn is a treasure — we don't deserve him. <3
I have celiac and I have a bottle of rum to use up. How did you know?!
Vaughn is the sugar plum cookie fairy we need in this recession ❤
So it’s like an amaretti. You could maybe make a lemon flavoured version by adding zest and limoncello to the dough instead of rum. Think I’ll try both versions . Using the flaked almonds on the outside instead of sugar/icing sugar like on an amaretti is a lot easier and as a bonus healthier. Great idea.
Just so you know, your Gingerbread Latte cookies have been (strongly) requested annually since the year you first did them!
I love when he “meeps” the egg whites in the bowl 😂
Great looking recipe! If you're making them for other people though, you really should split your buttered rum into two dishes so you don't cross contaminate your cooked cookies with raw egg from brushing the uncooked cookies.
Thank you for the recipe. I made them yesterday. Everyone loves it ❤❤❤ I added a little extra rum (for the holidays 🤭), and I shape them into round flat cookies. They turned out perfectly. 😋
Big thumbs up for a gluten-free cookie!! Thank you from this cookie-loving Coeliac!
Yo, my boss's wife is gluten intolerant – this cookies will be a great addition to our office party 😅
Look delicious! Save some for your grandma
You're just the cutie I wanna watch during the holidays
Yay ! Thanks for the gluten free cookie. Making them now … with a hot buttered rum on the side
If you were a glass of Chardonnay and within 10 ft of my grandma. You’d better run!
I wonder how long these recipes will be available before they squirrel them away behind a paywall.
hey I wish you’d let us know how much you are putting in. Hard to know and go back and forth from recipe.
I made these, this morning. I will add a note in my recipe to push them down on the tray before baking because they didn’t spread at all. It was difficult brushing the glaze over top of the almonds. The big almonds looked prettiest but they also were prone to come off with the brush. I used all the glaze and made 3 pans of cookies with my 1T scoop. They were quick to make and I’m wondering how they will taste in a day or so.
He reminds me of me in the kitchen.. nobody is perfect 😉
Really easy and delicious
Yield:18 cookies
½ cup/113 grams unsalted butter, melted
2 tablespoons plus 2 teaspoons dark rum
1½ cups/185 grams plus 1 tablespoon powdered sugar
1¼ teaspoons kosher salt (such as Diamond Crystal)
3 cups/330 grams superfine almond flour
2 large egg whites
1 whole egg
½ teaspoon almond extract
2 cups/187 grams sliced almonds
Flaky sea salt (optional)
Heat oven to 350 degrees. In a small bowl, combine butter, 2 tablespoons rum, 1 tablespoon powdered sugar and ¼ teaspoon salt. Line 2 baking sheets with parchment and lightly brush them with some of the rum-butter mixture. In a large bowl, thoroughly whisk almond flour with remaining 1 ½ cups powdered sugar and 1 teaspoon salt, making sure there are no lumps.
In a small bowl, beat egg whites, egg, almond extract and remaining 2 teaspoons rum until no streaks remain. Make a small well in the center of the dry ingredients and pour the egg mixture into it. Mix with a spatula or wooden spoon until no dry spots remain. Pour the sliced almonds in a separate shallow bowl for rolling the dough.
Working a few at a time, scoop 2-tablespoon/40-gram mounds onto the sliced almonds. Roll them in the almonds and press slightly so each ball is thoroughly coated. Transfer to the lined baking sheets, leaving 2 inches between each, and repeat with remaining dough. There should be about 9 cookies per tray. (Dough can be made up to 2 days ahead of time, stored covered in the refrigerator and baked when ready.)
Brush tops of dough balls with more rum butter, stirring it as needed, and bake until cookies become slightly golden at the edges and the almonds start to toast, 20 to 22 minutes. Immediately after pulling cookies from the oven, brush them with more rum butter and top with flaky sea salt (if using). Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for up to 4 days.
I wanted to like these but the flavor fell flat- it’s not nearly as sweet enough (weird considering he said he purposely made it less sweet) and the overall flavor of straight rum and butter is kinda off putting. The cookie is like a bland marzipan. I also found it annoying because it uses so much expensive almond flour for a lackluster cookie
Cookies look unappealing to me, but who cares? I'm here to watch delicious looking Vaughn!
Just made these and it was super simple to make and the texture is amazing!!!
They look so good and so easy to make. I can almost taste the crunch of the almonds
8:08 that music just captures this experience perfectly!! making this today!!🎄
Is there something I can use in place of alcohol? I love the gluten sensitivity but maybe we can do the same for alcohol. This cookie looks delicious, I hope you can come up with a substitute!