2-1/2 cups all-purpose flour
pinch salt
1-1/4 cups butter or margarine, softened
1 cup icing sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup ground almonds
 

Makes 6 dozen cookies
 

• In a mixer or food processor cream butter and icing sugar. Add almond extract and vanilla. Gradually beat in flour, salt and ground almonds. 
• Form into dough, wrap and chill 1/2 hour.
• Preheat the oven to 325 F (160 C). 
• Form into 1 inch (2.5 cm) balls. Shape balls  into crescents. 
• Place on ungreased baking sheets and bake one dozen at a time for about 12 to 15 minutes. 
• Cool on wire rack. 
• Drizzle with melted semi-sweet chocolate.