GREEK ALMOND SHORTBREAD
Steps:
- Toast almonds and let cool. Chop in FP with half of the sugar until fine. Beat together butter, remaining sugar and almond mix until fluffy; beat in yolk, brandy and vanilla. Whisk together flour, baking powder and salt: stir into butter mix, half at a time. Form into 1" balls and arrange on parchment lined baking sheet 1" apart. Refrigerate until firm, about 1 hr. Bake at 350 about 20 min, until slightly darker on bottom. Spread half of icing sugar on tray and arrange warm cookies on top. Sift remaining sugar over top. Let cool.
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