- Portion size 48 servings
- Credits : Canadian Living Magazine: June 2010
MethodIn skillet, toast almonds; let cool. In food processor, chop almonds with half of the granulated sugar until fine.
In large bowl, beat together butter, remaining granulated sugar and almond mixture until fluffy; beat in egg yolk, brandy and vanilla.
In separate bowl, whisk together flour, baking powder and salt; stir half at a time into butter mixture.
Form by 1 tbsp (15 mL) into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 1 hour.
Bake in 325°F (160°C) oven until slightly darker on bottom, about 20 minutes. Let cool on pans for 5 minutes.
Spread half of the icing sugar on tray; arrange warm cookies on sugar. Sift remaining sugar over top. Let cool.
Nutritional facts Per cookie: about
- Sodium 43 mg
- Protein 1 g
- Calories 93.0
- Total fat 5 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 3.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0