Almond Crescents

1 cup (1/2 lb.) unsalted butter or margarine, softened
1 egg yolk
2 Tbsp. powdered sugar
1/2 cup ground almonds
1 Tbsp. brandy or 1/2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 to 2 cups powdered sugar

Spread ground almonds in a shallow pan and toast in a 350° oven for 6 to 8 minutes or until lightly browned. Let it cool completely.
In a large bowl of an electric mixer, beat butter until it is creamy. Add egg yolk and the 2 tablespoons powdered sugar; mix well. Strir in brandy or vanilla and almonds. In a separate bowl, stir together flour and baking powder. Add to butter mixture gradually, blending thoroughly.
Pinch off dough in 1-inch balls and roll each into a 3-inch rope. Place ropes about 2 inches apart on ungreased baking sheets; shape cookies into crescents. Bake in a 325° oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes. Sift half the remaining powdered sugar over a sheet of wax paper. Transfer cookies to paper, placing them in a single layer. Sift remaining powdered sugar over cookies to cover. Let cool completely; store airtight.
Bakes about 2 1/2 dozen.