Step 1

Use an electric beater to beat butter, with icing sugar mixture, brandy and vanilla essence until pale and creamy.

Step 2

Fold in plain flour and almonds. Refrigerate for 15 minutes to chill.

Step 3

Preheat oven to 160°C. Roll 2 tablespoons of the mixture into a short log and then bend slightly to make a crescent shape. Place onto the tray. Repeat with the remaining dough. Bake for 20 minutes or until crisp. Cool slightly. Then sprinkle biscuits with extra icing sugar.