Almond Clove Crescents
|Ground almonds||1⁄2 Cup (8 tbs)|
|Unsalted butter/Margarine||1 Cup (16 tbs), softened|
|Powdered sugar||2 Tablespoon|
|Brandy/1/2 teaspoon vanilla||1 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Powdered sugar||2 Cup (32 tbs)|
Spread almonds in a shallow pan and toast in a 350Â° oven for 6 to 8 minutes or until lightly browned.
Let cool completely.
In large bowl of an electric mixer, beat butter until creamy.
Add egg yolk and the 2 tablespoons powdered sugar, mixing well.
Stir in brandy and almonds.
In another bowl, stir together flour and baking powder.
Gradually add to butter mixture, blending thoroughly.
Pinch off dough in 1-inch balls and roll each into a 3-inch rope.
Place ropes about 2 inches apart on ungreased baking sheets; shape into crescents.
Insert a whole clove in each crescent, if desired.
Bake in a 325Â° 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 to 2 cups powdered sugar over a sheet of wax paper.
Transfer cookies to paper, placing them in a single layer.
Sift remaining powdered sugar over cookies to cover.
Let stand until cool.
Store airtight; remove clove (if used) from each cookie before eating.