Ingredients
250 g (9 oz/1 cup) unsalted butter, softened
60 g (2¼ oz/½ cup) icing (confectioners') sugar
1 teaspoon finely grated orange zest
1 egg yolk
1 tablespoon brandy
55 g (2 oz/½ cup) ground almonds
40 g (1½ oz/¼ cup) blanched almonds, toasted and chopped
310 g (11 oz/2½ cups) plain (all-purpose) flour, sifted
1½ teaspoons baking powder, sifted
60 g (2¼ oz/½ cup) icing (confectioners') sugar, extra, sifted, for dusting
Method
1. Cream the butter, sugar and orange zest in a small bowl with electric beaters until pale and fluffy. Add the egg yolk and brandy and beat until thoroughly combined. Transfer the mixture to a large bowl. Use a metal spoon to fold in the ground and blanched almonds, the flour and baking powder, and mix until well combined. Gather together and wrap in plastic wrap. Refrigerate for 1–2 hours, or until chilled.
2. Preheat the oven to 160°C (315°F/Gas 2–3). Line two large baking trays with baking paper.
3. Shape ½ tablespoons of the mixture into crescents, using lightly floured hands. Place on the prepared baking trays. Bake for 12–15 minutes, or until pale golden. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. While still warm, dust with the sifted icing sugar. Just before serving, dredge heavily again with the icing sugar. When completely cool, store in an airtight container.