1 c. butter (softened)
1 c. confectioner's sugar
1 tsp. almond extract
2 c. flour (all purpose)
1 c. almonds (finely chopped)

In large bowl, beat butter with 1/2 cup sugar until light and fluffy. Blend in almond extract. Sift flour and gradually add to mixture, along with almonds. Blend together until it forms dough. Shape dough into a ball. Seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350 degrees. Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into a 1/2 inch thick roll. Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheet and shape each into a crescent, tapering the ends by gently pinching them. Bake 18 to 20 minutes or until faintly brown. When cool dust tops with remaining sugar. Store in airtight container.