Add the almonds to a food processor and pulse until very finely ground, like coarse sand (not a paste). You should have about ½ cup of ground almonds.

In a medium bowl, beat butter and confectioners’ sugar with an electric mixer until smooth and creamy, about 2 minutes. Mix in vanilla, almond extract, and salt.

Gradually add the flour, mixing just until combined.

Gently fold in the ground almonds; do not overmix. If the dough feels dry or crumbly, knead lightly with your hands until it comes together.

Shape the dough into small crescent shapes.

Bake at 350°F (175°C) for 12-15 minutes, or until edges are lightly golden.

While still warm, roll the baked cookies in the remaining ½ cup of confectioners' sugar until fully coated. Let cool on a wire rack.