In a large bowl beat butter until smooth. Gradually add sugar (the 1/2cup) and cream butter and sugar until light and fluffy. Add extract and beat until combined.

Sift the flour and gradually stir it into the cream mixture add almonds and mix together until it forms a dough. Shape dough into a ball, cover in plastic wrap and refrigerate for at least an hour

Preheat oven to 350°F.

Line cookie/ baking sheet with parchment paper.

Non traditional method: Cut dough into four sections. Working with one section at a time, pinch off pieces of dough and with clean hands form into a log. Shape into crescents, pinching ends. Place on parchment lined cookie sheet. Repeat for remaining dough.

Traditional method: Divide dough into 8 equal pieces. Flour hands and work surface. Shape each piece of dough into a roll about a 1/2 an inch thick. Cut each roll into 2 inch pieces. Place on cookie sheet and shape each piece into crescents, gently pinching ends.

Bake for 15-20 minutes or until crescents start to faintly brown. Remove from oven and cool on wrack.

When crescents are completely cooled, place remaining powdered sugar in a dish, add crescents, one at a time, and cover in powdered sugar. Repeat until all crescents are coated.

Enjoy!!!

Store in airtight container.