Sift flour with baking powder and salt. Cream butter until light and fluffy, gradually adding sugar; beat in egg. Add coffee and rum, beating well after each addition. Blend in the flour mixture, then almonds.

Chill for about 2 hours. Roll dough out on a lightly

Roll dough out on a lightly floured surface to 1/8 to 1/4-inch thick. Cut with floured 2 to 2 1/2-inch cookie cutters and place on ungreased baking sheets. Bake at 375° for 8 to 12 minutes, depending on thickness.

Makes 3 to 4 dozen cookies