|125.00 g||butter — unsalted|
|15.00 ml||castor sugar|
|1.00||eggs — yolk only|
|125.00 ml||flour — cake|
|125.00 ml||flour — self-raising|
|150.00 ml||almonds — toasted and finely chopped|
|0.00||cloves — to garnish|
|30.00 ml||icing sugar|
Preheat the oven to 160 °C and grease a baking sheet.
Cream the butter and sugar together, add the egg yolk and whisk until the mixture is pale yellow and fluffy.
Add the cake flour, self-raising flour, brandy and almonds and knead to form a smooth dough.
Roll the dough out until about 2 cm thick and cut out shapes with a cookie cutter. Place a clove in the centre of each.
Transfer the shapes to the baking sheet and bake for 15 to 20 minutes or until the biscuits are straw-coloured.
Dust generously with icing sugar while still hot.