Almond Butter Cookies

Ingredients

• 250g unsalted butter, at room temperature
• 100g icing sugar, plus 300g extra for coating
• 1 egg yolk
• 2 tbsp brandy or cognac
• 1 tsp vanilla extract
• 150g blanched almonds, toasted and finely chopped
• 500g plain flour
• 1 tsp baking powder
• Pinch of salt
• Whole cloves for decoration (optional)
• 2 tbsp rosewater (optional)

Method

1. Toast the blanched almonds in a dry pan over medium heat for 5 minutes until lightly golden and fragrant. Allow to cool, then chop finely or pulse briefly in a food processor (don't turn them into powder).

2. In a large bowl, beat the butter with an electric mixer for 10 minutes until very pale, fluffy, and almost white in colour. This is crucial for the texture.

3. Add the 100g icing sugar and beat for another 5 minutes until well combined and fluffy.

4. Add the egg yolk, brandy, and vanilla extract. Beat until fully incorporated.

5. In a separate bowl, combine the flour, baking powder, salt, and chopped almonds.

6. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Don't overmix.

7. Preheat your oven to 160°C (140°C fan). Line two baking trays with parchment paper.

8. Take small portions of dough (about 1 tablespoon each) and shape into crescents, balls, or ovals. Place them on the prepared trays, spacing them 3cm apart. If using cloves, press one into the top of each cookie.

9. Bake for 18-20 minutes until set but still pale - they should not brown. They'll feel soft when you remove them but will firm up as they cool.

10. While the cookies are still warm (but cool enough to handle), carefully place them on a large plate or tray. If using rosewater, lightly sprinkle it over the warm cookies. Then generously dust with icing sugar, coating them completely. Allow to cool completely, then dust with another heavy layer of icing sugar. Store in an airtight container - they keep for weeks.