For the almond fingers, knead flour, baking powder, sugar, water, egg yolks and chopped butter into a smooth dough and let rest in the refrigerator for 1/2 hour.
Beat egg whites until stiff and incorporate rum and sugar.
Then roll out dough thinly and brush with rum egg white glaze and sprinkle with chopped almonds.
Cut dough with a sharp knife into sticks about 1.5×5 centimeters.
Spread the almond fingers on two baking sheets and bake each for 12 minutes at 190°C.
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