Recipe by Carolina Doriti
500 gr fresh milk butter
2 egg yolks
190 gr white almonds, coarsely chopped and toasted
100 gr powdered sugar + extra for coating the cookies
700 gr all-purpose flour
2 tsp baking powder
2 tsp brandy
1 tsp vanilla essence
4 tbsp Biomadika rosewater + extra for the end
Soften the butter by beating it at low speed with an electric hand mixer. Add in the sugar and beat at medium speed until creamy. Add it the egg yolks, one at a time while beating at low speed. Add in the vanilla, rosewater, brandy and almonds and mix until incorporated. In a separate bowl sift flour and baking powder and gradually add into the butter mix, beating at low speed until all is incorporated.
Preheat oven at 180 C.
Line two baking trays with parchment paper, shape small balls (the size of a walnut) with the dough, and place them on the parchment paper keeping a small distance between them.
Bake for 10-15 minutes. Remove from oven and let them cool completely. Spray them with some extra rosewater (this will help the sugar stick better) and coat them in powdered sugar.