Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until it becomes very pale, light, and fluffy, about 5-7 minutes.

Add the granulated sugar and beat for another 2-3 minutes until well combined and smooth. Scrape down the sides of the bowl. Add the egg yolk & brandy (if using), rose water and vanilla. Mix until fully incorporated.

In a separate bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, and salt.

With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix only until the flour is just incorporated and a soft dough forms. Do not overmix.

Cover the bowl with plastic wrap and refrigerate for 30-60 minutes. This makes the dough easier to handle and helps the cookies hold their shape.

Take portions of dough (about 1 tablespoon each) and shape them into your desired form (Crescents, Balls or S shaped)

Place the shaped cookies on the prepared baking sheets, leaving about 1 inch of space between them as they will spread slightly.

Bake for 13 minutes or more/less depending on your oven. The cookies are done when they are set and have a very pale, matte color.

They should not be dark. The bottom may be a very light golden, but the top must remain white.

Remove from the oven and let the cookies cool on the baking sheet for exactly 5-7 minutes. They will be very fragile when hot but will firm up as they cool.

While the cookies are cooling, place the powdered sugar in a wide, or a shallow bowl.

While the cookies are still warm (but not hot), gently roll them or dredge them in the powdered sugar. Place them on a wire rack to cool completely.

Once the cookies are completely cool, roll them in the powdered sugar a second time, creating a thick, snowy blanket.

Serve with a hot cup of coffee.