Instructions: Combine butter and sugar in a large bowl. Beat in egg yolk until mixtrue is smooth and light. Beat in brandy or juice. Sift together flour and baking powder. Add to egg mixture a little at a time, beating well after each addition. Stir in almonds. Turn out onto a floured surface. Knead with floured hands until dough is no longer sticky. Preheat oven to 350 . Pinch off 1" pieces, shape into balls or crescents.

If desired insert 1 whole clove in center of each, or use your fingers to press 1 or 2 dimples into each cookie. Place on ungreased baking sheets.

Bake 30-35 minutes or until cookies are pale golden. Cool on baking sheets.

Sprinkle heavily with powdered sugar while still warm. Cookies are extremely fragile. Remove from baking sheets with a spatula. Store in an airtight container between sheets of waxed paper.

Makes about 30.

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