1 cup confectioners' sugar, divided

1 teaspoon almond extract

2 cups all-purpose flour

1 cup finely chopped almonds

 

In a large bowl, beat butter with 1/2 cup sugar until light and fluffy.  Add almond extract.  Sift slour and gradually add to mixture.  Add almonds and  mix together until a dough forms.  Shape dough into a ball; seal in plastic wrap and refrigerate at least 1 hour.

 

Heat oven to 350 deg.  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 18-20 minutes, or until very lightly brown.  Cool cookies; dust with remaining sugar.  Store in airtight container.

 

Makes about 3 dozen cookies.