Finely chop the nuts, but do not over do this. You can use a food processor, but be careful to not make a powder out of them, or worse, turn them into almond butter.

Cream the butter and sugar together. If the butter is at room temperature, this will just take a few minutes. I do it by hand, but you can use a stand mixer or hand-held mixer.

After the butter and sugar is creamed, add the vanilla and almond extracts and mix well.

Add the rest of the ingredients and mix well.

Scoop tablespoon sized dollops of the dough, (about 18 – 21 grams) and roll them into cylinders and then shape them into crescents.

You should end up with 18 to 20 crescents.

Refrigerate for 30 minutes to an hour.

Arrange the crescents on a parchment covered baking sheet with approximately 2-inch spaces.

Preheat your oven to 350 °

Bake for 15 – 18 minutes until browning appears on the edges. I set a timer for 15 minutes and then just keep an eye.

When they reach the desired doneness, remove from the oven and let them cool in the sheet pans for at least 5 minutes.

Move the parchment with the cookies intact onto a cooling rack and let them cool completely.

Dust the cookies with some powdered sugar. I just put a bit of powdered sugar in a tiny fine mesh strainer and sift on a light coating.