Yield: 72 cookies

1 cup (4 ounces) blanched almonds, lightly toasted
1/2 cup sugar
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon grated orange zest
1 teaspoon orange juice
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup confectioners' sugar

1. In a food processor, combine the almonds and half of the sugar. Process until very fine. Set aside.

2. In an electric mixer on medium low, mix the remaining sugar and the softened butter until light and fluffy, about 2 to 3 minutes. Reduce the speed to low and gradually add the flour, salt, orange zest, orange juice, extracts and almond mixture until blended. Remove dough and divide into 2 discs; wrap each disc in plastic wrap and chill for 1 hour.

3. Preheat the oven to 325 degrees F. Remove one of the discs and break off tablespoon-sized pieces. Using lightly floured hands, shape pieces into 2-inch crescent shapes. Place the crescents on an ungreased baking sheet, about an inch apart. Remove second disc and do the same. Bake cookies for 18 to 20 minutes, until the edges are golden brown. Transfer cookies to a rack placed over wax paper. Dust with confectioners' sugar while still hot; cool completely on the rack.