|Sweet butter||2 Cup (32 tbs)|
|Brandy||1 1⁄2 Ounce|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Egg yolks||2 , lightly beaten|
|Baking powder||1 Teaspoon|
|Blanched almonds||2⁄3 Cup (10.67 tbs), finely chopped|
|Flour||5 Cup (80 tbs), sifted|
|Confectioner's sugar||1 Cup (16 tbs) (For Topping)|
Cream butter until very light.
Beat in sugar, egg yolks, almonds, brandy, and orange juice.
Sift baking powder with flour and carefully blend into butter mixture.
Shape into small crescents and place on baking sheets.
Bake in a 400 degree oven for 20 minutes.
Sift confectioners' sugar onto a large sheet of waxed paper.
Upon removing cookies from oven, carefully place on sugar and sift additional sugar over tops and sides.
Cool thoroughly before storing.