1 c. (2 sticks) unsalted butter
2/3 c. sifted confectioners sugar, plus extra for rolling
1 tsp. vanilla extract
1/2 tsp. almond extract
1 c. coarsely chopped almonds
2 1/3 c. sifted all-purpose flour

Cream the butter and the 2/3 cup confectioners sugar until fluffy. Beat in the vanilla and almond extract, then add the almonds. Stir in the flour and beat until well mixed.

Preheat the oven to 350°F and line baking sheets with parchment paper. Divide the dough in half and form each half into a roll 1-inch in diameter. Cut each roll into 3/4-inch slices. Roll each slice into a cylinder 2-inches long. Place 1 to 2-inches apart on baking sheet and form into a crescent.

Bake for 15 to 20 minutes or until lightly golden. Let cool, then fold in confectioners sugar.

Yield: 3 dozen.