Greek Shortbread

300g butter, softened

60ml castor sugar

1 egg yolk

10ml vanilla extract

10ml brandy grated rind of 1 lemon

100g blanched almonds, roughly chopped

580ml flour icing sugar for sifting

Cream the butter and castor sugar until light and creamy. Add the egg yolk, vanilla extract, brandy and lemon rind, and mix well.

Add the almonds and flour, and mix to form a dough.

Roll spoonfuls of the mixture into logs and then shape them into crescents. Place the logs on baking trays lined with non-stick baking paper.

Bake at 160°C for 20 to 25 minutes, until light golden brown. Remove from the oven and sift a generous amount of icing sugar over them.

Makes 4 dozen.