Preparation

• Step 1

  Preheat the oven to 350 degrees.

• Step 2

  Place the baking powder and flour in a medium bowl. Mix well. Set aside. Place the brandy and baking soda in a small bowl and mix it well. Set aside. Separate the yolks and whites of 3 eggs. Use a fork to whisk the egg whites and set them aside. Set aside. 

• Step 3

  Add the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute and then increase the speed to medium. Cream the mixture until it is pale and fluffy, about 1 more minute. 

• Step 4

  Add the whole egg and the 3 yolks, orange juice and brandy and baking soda mixture. Mix until combined well. Start on low speed, and slowly increase speed to medium. The mixture looks curdled and comes together after about 2 minutes of mixing at medium speed. Stop the mixer and add the flour in 3 equal batches, mixing at a low speed between each addition. Mix until a firm dough is formed (add more flour if needed). You should be able to tear off a small ball of dough and roll it into a log, then twist it while holding its shape. Cover the bowl with plastic wrap and chill for 30 minutes.

• Step 5

  Whisk 1 teaspoon of water into the reserved egg whites. 

• Step 6

  Once the dough has rested, divide the dough into two balls. Starting with one half of the dough, dip your fingers in a little flour and pinch off about 1 teaspoon of the dough. Roll the ball into a 7 inch rope on a lightly floured surface. Fold the rope in half and twist the two strands together to form the cookie. Place the cookie onto a parchment lined baking sheet. Continue with the remaining dough placing a 1 inch space between the cookies on the sheet. Use as many baking sheets as needed. 

• Step 7

  Use the second half of dough to make cookies that are in the shape of an “S”. Take a ½ inch ball of dough and roll it into a 4 inch log. Use your finger to shape it into an “S” shape. Place the cookie onto a parchment lined baking sheet. Continue with the remaining dough placing a 1 inch space between the cookies on the sheet.

• Step 8

  Lightly  brush each cookie with the reserved whisked egg whites. Transfer into the oven and bake until lightly golden brown, about 15-20 minutes, rotating the baking sheet halfway to ensure even baking. 

• Step 9

  Cool the cookies on the baking sheet and serve at room temperature.