1. 1 lb Flour 2. 1 lb Icing Sugar 3. 8 oz Parve Margerine (USA) 4. 4 oz Toasted Almonds 5. 4 oz Caster Sugar 6. 2 Egg Yolks 7. 3 Tbs. Ouzo or Brandy “AMARETTO DI SARRORNO” 8. 1-2 Tbs. Rose Water 9. 1 tsp Baking Powder 10. 1 tsp Vanilla Extract
1. Pre-heat the oven to 375°F. 2. Cream the butter, add the caster sugar and beat until light and fluffy. 3. Add the egg yolks one at a time, gradually add the vanilla extract and ouzo (or brandy). 4. Add the roughly chopped almonds. 5. Sift the flour and baking powder, add to the mixture. 6. Knead lightly, to produce a firm dough. 7. Roll out the dough on a lightly floured surface to a thickness of 2cm (¾ inch). 8. Cut into half moon shapes using a pastry cutter. 9. Or, form pieces the size of a walnut into balls and flatten slightly. 10. Place onto a floured baking sheet. 11. Bake for 20-25 minutes. 12. Remove from the oven and immediately sprinkle with rose water. 13. Sift a quarter of the icing sugar onto a tray, place the biscuits on to it, while they are still hot. 14. Sift over the remaining icing. 15. Allow to cool before serving. 16. Store in an airtight container.