4 oz. sliced almonds
1/2 c. sugar
2 oz. butter
Pinch of salt
2 tbsp. heavy cream
2 egg whites, beaten
1/4 c. flour
1/2 tsp. vanilla or orange extract
2 tsp. rum

Pulverize half almonds with 2 teaspoons sugar. Cream butter and fold in the pulverized almonds with remaining sugar, the salt and cream. Slowly add egg whites to the almond mixture. Sprinkle in the flour, extract and rum. Drop batter by 1/2 teaspoon amounts onto buttered and floured baking sheets. Flatten with the back of a spoon to 3 1/2 inches diameter, and top each cookie with a pinch of the remaining sliced almonds. Bake 6 minutes at 425 degrees. Place cookie on neck of wine bottle. The cookie will curve in just a few seconds.