Put flour, almonds, 100 g icing sugar, salt, egg and 100 g cold butter in flakes into a mixing bowl, first knead with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes
Roll out the dough on a floured work surface to a thickness of 3-4 mm. Cut out approx. 35 circles (each approx. 4 cm Ø). Knead the rest of the dough again and process in the same way. Place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Remove, place on a cake rack and let cool off
For the filling, grind 80 g of pistachios finely in the universal chopper. Cream 100 g soft butter and 75 g icing sugar with the whisk of the hand mixer. Stir in ground pistachios and rum
Put 2 cookies together with some pistachio cream. Spread the rest of the cream with a teaspoon on each biscuit centre and decorate with 1 pistachio nut each
Waiting time approx. 1 hour