Melt butter until bubbles subside and sediment is golden brown.
Place in freezer until it solidifies.
Add icing sugar to solidified butter and beat until light and fluffy.
Add egg yolk and brandy and beat well.
Add roast almonds and beat until mixed in.
Sift flour and baking powder and gradually add to butter mixture (Dough should come together but should be soft)
Break off small pieces the size of large walnut. Shape into crescents or roll into balls.
Place cookies on ungreased baking trays and cook in a moderate oven for 15-20 minutes until golden brown.
Leave to cool on tray for 10 minutes.
-Roll them in icing sugar and sift some on top.