Bessie Meletopoulos of Toronto nestles these in candy paper cups – all the better to hold the abundance of icing sugar with which she dusts her holiday specialty.
- Portion size 48 servings
- Credits : Holiday Celebrations: 2007
MethodLine 2 rimless baking sheets with parchment paper or leave ungreased.
In food processor, chop almonds with half of the granulated sugar until fine. In large bowl, beat butter, remaining sugar and almond mixture until fluffy. Beat in egg yolk, brandy and vanilla. In separate bowl, whisk 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 prepared pans. Refrigerate until firm, 1 hour.
Bake in centre of 325°F (160°C) oven until slightly darker on bottom, 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. (Make-Ahead: Cookies can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 1 month)
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