1 c. unsalted butter
1 c. confectioners' sugar
1 c. finely chopped almonds
1 tsp. almond extract
2 c. all-purpose flour

In a large bowl, beat butter with 1/2 cup sugar until light and fluffy; blend with 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 1/2 inch thick roll. Cut each roll into 2 inch piece; shape into crescent; arrange on ungreased cookie sheet pinching the ends. Bake for 18 to 20 minutes; cool completely; dust remaining sugar on top.