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1
Sift together the flour, baking powder, almond meal, and salt.
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2
Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
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3
In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy.
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4
Add the melted chocolate mixture and mix until incorporated.
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5
Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesnt fly around your kitchen) and mix until incorporated.
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6
Stir in the coffee, vanilla, and rum.
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7
Transfer to a small bowl and refrigerate for about an hour.
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8
It will become firm.
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9
Preheat the oven to 350F.
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10
Line a cookie sheet with parchment paper.
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11
Put the granulated sugar in one bowl and the confectioners sugar in a second bowl.
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12
Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet.
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13
Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners sugar, coating each one fully.
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14
Return them to the cookie sheet.
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15
Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up.
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16
(They are especially delicious with a little softness in the center.)
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17
Allow them to cool on a rack, then store airtight.
