Ingredients
2 cups sifted all-purpose flour
1 cup soft butter
1 cup ground unblanched almonds or hazelnuts
1/2 cup sifted confectioner's sugar
1/8 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract

Vanilla Sugar
3 inch piece vanilla bean – cut up
1 cup sifted confectioner's sugar

The making of...
Make cookie dough in large bowl. Combine flour, butter, almond, sugar, salt and extracts.
with hands, mix until thoroughly blended. Refrigerate covered 1 hours.

Meanwhile, make vanilla sugar in blender. Combine vanilla bean and 1/4 cup sugar. Blend on high speed covered, about 8 seconds. Combine with remaining sugar on a large sheet of foil.

Preheat over at 375F.

Shape cookie dough into 1" balls.
With palm of hands, roll each ball into a 3" long roll.
Place rolls 2" apart on ungreased cookie sheet. Curve each to make crescent shape.

Bake 10 to 12 minutes or until set but not brown. Let stand one minute.

With spatula, place hot cookies in vanilla sugar; turn gently to coat both sides. Cool.

Before serving, coat with additional vanilla sugar.