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

In a large bowl, beat butter with 1/2 cup confectioners' sugar until light and fluffy. Blend in almond extract. Sift flour and gradually add to mixture along with almonds. Blend until it forms a dough. Shape dough into a ball. Seal in plastic wrap and refrigerate for 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" thick roll. Cut each roll into 2" pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them. Bake for 18 to 20 minutes or until faintly brown. Dust tops with sifted remaining confectioners' sugar when cookies are cool.