1 c. (2 sticks) butter, softened
1 c. confectioners' sugar, divided
1 tsp. almond extract
2 c. all-purpose flour
1 c. finely chopped almonds

In a 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 a 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 sheets and shape each into a crescent, tapering the ends by gently pinching them. Bake 18 to 20 minutes or until faintly brown. When cookies are completely cooled, dust tops with sifted remaining sugar. Store in airtight container. Yields: approximately 3 dozen cookies.