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1
Preheat oven to 350F (180C); lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess.
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2
In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended.
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3
Stir in the walnuts and whole almonds.
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4
The dough should be soft and a bit sticky, but it should hold its shape when picked up.
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5
If it is too runny, add more flour.
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6
With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel.
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7
Place on the cookie sheet so that it does not touch the edge of the pan.
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8
Repeat with the second half of the dough.
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9
Bake for 45 to 60 minutes, or until golden brown and firm.
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10
They will spread during baking.
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11
Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes.
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12
Carefully loosen the cylinders from the cookie sheets, using metal spatulas.
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13
Let stand on a cutting board until almost at room temperature.
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14
With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick.
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15
Place the sliced, a cut side up, on the cookie sheets.
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16
Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden.
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17
Cool completely before storing.
