|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Finely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Confectioners sugar||4 Tablespoon|
Cream the butter.
Gradually add the sugar and beat until fluffy.
Add the egg yolk, brandy, and vanilla; beat again until very light.
Stir in the almonds.
Sift the flour with the baking powder.
Blend into the creamed mixture, mixing by hand to form a soft, smooth dough.
Chill the dough 30 minutes, or until it can be handled easily.
Shape level tablespoonfuls of the dough into small oval cakes (like an almond).
Place 1 inch apart on an un-greased baking sheet.
Insert a whole clove in the center of each.
Bake in a 325° oven for 25 to 30 minutes, or until sandy colored, not brown.
Cool on a rack.
For serving, arrange the cookies on a platter in layers, dusting each layer generously with sifted confectioners' sugar.