155g1 cup toasted almonds, finely chopped (I used coarse almond meal)
Preheat oven to 160C (315F). Line 2 large baking trays with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and orange zest in a large bowl until pale and creamy. Add egg, egg yolk, brandy and cinnamon. Beat until well combined.
Add sifted flour, almond meal and baking powder. Using a wooden spoon, mix well. Shape tablespoons of mixture into crescents and place on trays leaving 5cm gaps between them to allow for spreading.
Bake in the pre-heated oven for 15 to 20 minutes until golden, swapping trays back to front after about 10 minutes to enable even cooking. Remove from oven at the end of the cooking time. Cool on trays for 5 minutes before gently transferring them to a wire rack. While still warm, dust heavily with icing sugar. When cooled completely, store in an air tight container. Will keep well for a week or longer in the fridge.