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1
Preheat oven to 350u00b0F. Spread almonds on a baking sheet and toast until golden, about 12 minutes. Let cool. Place almonds in a food processor with 1 tablespoon sugar. Pulse until almonds are finely ground. Set aside. Oven can be turned off.
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2
In a medium bowl, whisk together flour, instant espresso, cocoa powder, baking powder, and salt.
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3
In a large bowl, beat together butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in rum and vanilla until combined.
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4
Add flour mixture to bowl and beat until just incorporated. Beat in ground almonds. Cover dough in plastic wrap and let chill in refrigerator for one hour.
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5
Preheat oven to 325u00b0F. Line two baking sheets with parchment paper.
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6
Divide dough into 4 parts. Roll first section into a log that is 3/4 inch wide. Cut log into 1/2 inch pieces, similar to making gnocchi. Roll each piece into a ball. Continue with remaining dough.
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7
Place remaining sugar in a shallow bowl. Gently roll each ball of dough in sugar to coat. Place balls on baking sheet.
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8
Bake cookies until dry and cracked on top, about 15 minutes. Let cool.
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9
Spread bottom side of 1/2 of cookies with a thin layer of raspberry jam. Top each with a remaining cookie to complete the sandwiches.
