1 c. unsalted butter
2/3 c. (3 1/2 oz.) blanched almonds, finely ground
1 2/3 c. flour
1/3 c. powdered sugar
1/4 tsp. salt

Combine butter, almonds, and sugar in large bowl, with electric mixer, until light and fluffy. Add flour and salt to butter mixture. Beat until well blended. Cover and chill about 2 hours or until firm. Preheat oven to 325 degrees. Form dough into crescent shapes with floured hands. Place on ungreased cookie sheets. Bake at 325 degrees for 12 to 14 minutes or until set but not brown. Cool for 10 minutes and then roll in powdered sugar. Makes about 4 dozen.