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250g butter, chopped, at room temperature
½ cup caster sugar
2 egg yolks
2 tablespoons brandy
½ teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
¾ cup finely chopped toasted almonds
1 cup icing sugar, sifted
1-2 tablespoons hot water
1-2 drops pink food colouring
Preheat oven to moderate, 180°C. Line 2 large oven trays with baking paper.
In a bowl, using an electric mixer, beat butter until light and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in brandy and vanilla.
Sift flour and baking powder together. Lightly fold into creamed mixture with nuts.
Roll mixture into walnut size balls. Arrange 3cm apart on trays. Bake 15-20 minutes until light golden. Cool on trays 5 minutes then transfer to wire rack to cool completely.
Combine all ingredients in a small bowl. Use a fork to drizzle icing over biscuits. Allow to set.
For a traditional look, brush tops shortbread with milk and sprinkle with white sugar before baking.
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