- (recipe is for 2 baking trays/80 cookies)
- 1 lb butter unsalted room temp. butter
- 2 1/3 cup icing sugar
- 1 tsp vanilla
- 2 egg yolks
- 1/2 shot brandy
- 1 tsp. baking powder
- 5 cups all purpose flour
- 1 1/2 cups roasted almonds, coarsely chopped
- extra icing sugar for dusting
- To the mixture, add butter, sugar and vanilla until creamed with the paddle for about 15 minutes. Add yolks one at a time.
- Add 4 cups flour, baking powder, brandy and mix well. At the end add almonds Add more flour and mix until the dough is no longer sticky.
- Using your hand, grab a piece of dough the size of a walnut and form them into the shape of choice crescents or patties). Place each formed cookie on a baking tray lined with parchment paper. Repeat process until all dough has been shaped into cookies. Roll into a ball and then cut into pieces, roll into balls and place on baking tray.
- Bake for 20-25 minutes in 350F oven.
- Allow to cool, spray with water/rosewater mixture then coat well in icing sugar (I add rosewater and water in a spray bottle, shake and use to spray the cookies).
- The cookies can be stored in a sealed container, in a cool, dry place and they’ll keep for 3 months.
