Beat the butter with the icing sugar until very light white and fluffy.
Add the egg yolk and vanilla and mix well.
Add the baking powder and gradually the flour until a soft dough forms.
Fold in the roasted chopped almonds.
Shape into crescents or small balls and place on a baking tray lined with baking paper.
Bake at 170°C with the fan on for 15–20 minutes, depending on the size, until they take on a light golden color. Do not overbake them so they don’t become tough.
While still warm sprinkle lightly with rosewater.
When they have completely cooled, dust them with icing sugar.
