The Greek shortbread

Ingredients for 12 cookies:
125 gr. butter
100 gr. icing sugar
2 egg yolks
1 coffee cup of warm milk
100 gr. chopped toasted hazelnuts
1 vial of vanilla essence
1 teaspoon baking powder
1 tablespoon brandy
330 gr. flour type 00
Icing sugar to cover

   Work with an electric mixer on low intensity butter with icing sugar.
When you've got a pretty frothy cream and everything is well-blended add the brandy and egg yolks.
Continue to work with the whip and add the essence of vanilla.At this point you turn on the oven to 180 degrees and continue with the preparation of the cookies by combining crushed Roasted Hazelnuts (I chose those IGP Giffoni) and flour, taking care of setacciarla.
Transferred everything in a bowl bigger and knead by hand trying not to work the dough.
Add the teaspoon of baking powder and joined the small cup of milk to help.Once you have a smooth, take two spoons and a slight, mezzaluna that schiaccerete put twelve sickle blades on a baking tray with parchment paper special previously and cook for 25 minutes.Once cooled, dust off your cookies with powdered sugar.