Posted By: Staff
2 Cups all-purpose flour 3/4 Cup of ground toasted blanched almonds 1/2 Teaspoon of baking powder 1/4 Teaspoon of salt 1 Cup of unsalted butter, softened (no substitutions) 1/2 Cup confectioner’s sugar 1 Large egg yolk 2 Tablespoons of brandy 1 Teaspoon of vanilla extract 1/4 Cup of whole cloves Additional confectioner’s sugar, for decoration
Combine flour, almonds, baking powder and salt in a bowl. Beat butter and confectioner’s sugar in a mixer bowl. Beat in the egg yolk until light and fluffy. Beat in the brandy and vanilla. At low speed, gradually add the dry ingredients, beating just until blended. Wrap and refrigerate 6 hours or overnight. Preheat the oven to 325F. Grease 2 cookie sheets. On a lightly floured surface, roll the dough by teaspoonfuls into 4-inch long ropes. Arrange 1 rope on a prepared cookie sheet in an S shape. Repeat with remaining ropes, placing them 1 inch apart; gently press 1 whole clove in the center of each. Bake 15 to `7 minutes, until lightly golden. Cool slightly on wire racks, 5 minutes. Generously sift confectioner’s sugar on top and cool completely. Store in an airtight container up to 1 week.