1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy.
3. Add the extracts: Mix in the vanilla extract and almond extract until well combined.
4. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
5. Make the dough: Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms. Fold in the chopped almonds if desired. Avoid overmixing.
6. Shape the crescents: Scoop about 1 tablespoon of dough at a time. Roll each portion into a short log, gently taper the ends, and curve it into a crescent shape.
7. Arrange on the baking sheet: Place the cookies about 1 inch apart on the prepared baking sheet.
8. Bake: Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain fairly pale.
9. Cool slightly: Let the cookies rest on the baking sheet for about 5 minutes, as they will be delicate while warm.
10. Dust with powdered sugar: Transfer the cookies carefully to a wire rack. Once slightly cooled, dust generously with powdered sugar.
11. Serve: Allow the cookies to cool completely before serving or storing.