Cookies
1/2 cup Ground Almonds
1 cup unsalted butter, softened
2 Tbsp powdered sugar
1 egg yolk
1 Tbsp brandy
2 cups all-purpose flour
1/2 tsp. baking powder
1-1/2 cups powdered sugar
Spread ground almonds in a shallow pan and toast in a 350° F oven for 6 to 8 minutes or until lightly browned.
In a bowl, cream butter until light and fluffy. Add the 2 tbsp powdered sugar and egg yolk, mixing well. Stir in brandy (or 1/2 tsp vanilla if you don’t have brandy) and almonds.
In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
Pinch off walnut -size pieces of dough and shape into crescents. Place on increased baking sheets, spacing cookies about 1 inch apart.
Bake in a 325°F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
Sift about half the 1-1/2 tp 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.