1/2 cup unroasted almonds
1 cup unsalted butter, softened
1 egg yolk
2 cups plus 2 tablespoons
powdered sugar, divided
1 tablespoon brandy
2 cups all-purpose flour
1/2 teaspoon baking powder
whole cloves
Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet, and toast in oven for 6 to 8 minutes or until lightly browned. Remove and let cool before grinding finely in a nut grinder or food processor.
Decrease oven temperature to 325 degrees.
In large bowl of an electric mixer, using paddle, beat butter until light and creamy. Add egg yolk and 2 tablespoons powdered sugar, mixing well. Stir in brandy and ground almonds. In another bowl, stir together flour and baking powder. Gradually add flour to butter mixture, mixing well. Chill dough for 30 minutes. (Note: Dough can be frozen at this point.)
Pinch off dough in 1-inch balls and roll each into a 3-inch log. Place logs about 2 inches apart on ungreased cookie sheets. Shape into crescents. Place a whole clove in center of each cookie. Bake for 30 minutes or until lightly golden. Let cookies cool for 5 minutes. (Remove cloves if desired.)
Sift some of the powdered sugar on a baking sheet covered with waxed paper. Transfer the cookies to the paper to coat bottoms of cookies, and sift remainder of sugar over cookies. When cookies are cool, remove to a serving platter. Pour the sugar from the baking sheet into the sifter and sift again over the cookies, coating well.
Store in an airtight container.
Makes about 30 cookies.
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