Dissolve butter and mix with sugar and vanilla sugar until thick and creamy. Mix in ouzo (if you like), eggs and 1 pinch of salt. Knead in flour and almond kernels and cool for 1 hour.
Form into a roll, cut into about 40 pieces, shape into oval cookies and place on a greased or parchment paper-lined baking sheet. Press flat with the back of a knife and stick 1 clove in the center of each one.
Bake at 175 °C for 15 to 20 minutes, brush with orange blossom water and dust with powdered sugar.
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