Instructions

• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
• In a large bowl, cream together the softened unsalted butter (1 cup / 225 g) and granulated sugar (3/4 cup / 150 g) with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
• Add the vanilla extract (1 teaspoon) and almond extract (1/2 teaspoon) and mix just until incorporated. Scrape the bowl again.
• Add the almond flour (1 1/4 cups / 180 g) to the bowl and about half of the all-purpose flour (about 1 cup of the 2 cups / ~120 g). Mix on low speed until combined.
• Add the remaining all-purpose flour (the other ~1 cup / remainder of the 2 cups / 240 g total) and mix on low until the dough comes together. The dough may look a bit crumbly in the bowl but should hold together when pinched between your fingers.
• If using, fold in the finely chopped almonds (1/2 cup / 55 g) until evenly distributed.
• Using a heaping tablespoon of dough for each cookie, portion the dough, roll each portion briefly into a small cylinder, then gently bend and pinch the ends to form a crescent shape. Place the crescents on the prepared baking sheets at least 1 inch apart.
• Bake in the preheated oven for 8–10 minutes, or until the cookies have puffed and the bottoms are lightly golden.
• While the cookies are still hot from the oven, lightly dust them with the powdered sugar (1/2 cup / 120 g) from a small bowl. Transfer the cookies to a wire rack and allow them to cool completely before serving.