Greek Shortbread (Kourabiethes)

Turn oven on to 180C Put butter in a medium saucepan and slowly cook over medium heat til butter is a nutty golden brown colour.

Remove and let it cool Spread almonds on a baking tray and roast in oven til browned - then roughly chop into smaller pieces In a large bowl, stir the egg, egg yolk, icing sugar and brandy til combined Add cooled butter and stir it in Slowly add the flour and baking powder Then the almonds Form the dough into whatever shape you like - these are in "S" shapes - or "lightening bolts"

Bake for about 20 mins til light golden in colour Cool slightly then sift icing sugar over