Extremely addictive cookies, but oh so easy.
- 250 g butter, softened
- 100 ml caster sugar
- 1 egg yolk
- 25 ml brandy
- 5 ml vanilla essence
- 800 ml cake flour
- 125 g blanched almonds, finely chopped
- icing sugar
Preheat the oven to 160°C. Line 2 large baking sheets with baking paper and grease them with butter, margarine or nonstick spray.
Cream the butter and sugar together until the mixture is light and fluffy. Beat in the egg yolk, brandy and vanilla essence.
Add the flour and almonds and knead to a soft dough. Roll the mixture into balls, flatten them slightly and arrange them on the baking sheets.
Bake for 30 minutes or until done but still pale brown.
Put the shortbread in a bowl with icing sugar while still hot and leave to cool.
Store in a airtight container.
Do not add the flour at one time, I found that depending on the egg yolk the flour might be to much. The dough consistency should be crumbly but must form a firm ball that does not break apart when rolled tightly.
Recipe and Photo: Nicolette Papas