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 until very lightly golden. They should remain pale.

While still warm sprinkle lightly with rosewater.

When completely cool roll generously in icing sugar.