Soften butter and grate almonds finely into a medium bowl.
Mix together flour, grated nuts, salt Into mixing bowl.
Cream together the sugar and butter until fluffy and light then beat in the almond extract and rum until well Combined.
Beat in the flour mixture until Combined then Scrape the dough into a medium bowl and refrigerate it for no less than 2 hours or overnight.
Take a small amount of the dough at a time and briefly knead it till it has malleable but still well chilled.
Roll it out onto a floured cloth to a 1/8-inch thickness.
Cut out the cookies using a cookie cutter and transfer them to the cookie sheets using a spatula and put them 1 inch apart.
Re-roll all of the scraps and chill the dough as necessary.
Cook for 8 to 10 minutes on 375° F or until they just start to go golden.
Transfer the cookies to wire racks and allow to cool completely.
Soften down the butter in a medium bowl.
Turn the mixer onto low speed and cream the butter and sugar until well Combined.
With the mixer still on low speed, Mix in the rum and heavy cream.
On fill the cookies, use a small spatula to spread a 1/2 measuring teaspoon of the butter cream on the bottom of one of the cookie.
Place the next cookie bottom side against the butter cream, then press the 2 cookies together..
