1 1/3 C. sifted plain/all-purpose flour
2/3 C. almond flour/almond meal
1/2 tsp. baking powder
1 C. butter
1/3 C. icing confectioners’ sugar
1 egg yolk
2 tsp. brandy
1 tsp. vanilla extract
1/2 C. finely chopped blanched almonds
1/2 C. icing/confectioners’ sugar for decoration

Sift flour and almond meal with baking powder and set aside. Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light and stir in finely chopped almonds. Blend in flour mixture, mix to form a soft, smooth dough. Chill 60 minutes or until it can be handled easily. Preheat oven to 325f/170c. Shape level Tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Bake for 20 – 25 minutes or until light…do not brown. Cool on rack and dust very generously with confectioners’ sugar. Ensure you dust the whole cookie not just the top. Notes: Don’t skimp on the icing sugar that you dust these little beauties with – the final dusting is equally as important an ingredient as any.