Process the almonds in a food processor on high speed until fine but still coarsely ground (not ground to a meal). Transfer the almonds to a medium bowl, add the flour and salt and stir to combine.

In a large bowl using a mixer with the paddle attachment (or manually with a spatula), beat together the butter and sugar until creamy.

Add egg and almond extract (if using) and beat to a creamy texture.

Gradually add ground almond and flour mixture and mix well until combined. Dough will be very thick.

Pat dough into two balls and wrap them in plastic wrap. Place dough in refrigerator for at least 2 hours to chill.

Remove dough from refrigerator and let sit at room temperature for 10 - 15 minutes. (If the dough was refrigerated for longer than 2 hours or overnight, let it sit at room temperature for 20 – 30 minutes.)

Meanwhile, preheat oven to 350 degrees F. Prepare two large baking sheets by lining with parchment paper.

Form about ¾’s of a tablespoon of dough into a ball then roll it out into a cylinder about 2” long. Gently bend cylinder to form a stubby crescent shape and place it on the prepared baking sheet spacing them 1” apart. Repeat process until all dough is used. Keep the formed cookies chilled until ready to bake.

Bake for 10 - 12 minutes, or until lightly golden. Remove from oven and allow cookies to set on baking sheet for 2 minutes before removing to a rack to cool completely.

Place icing sugar in a medium bowl. Working in batches, drop cooled cookies in the bowl, and gently toss until the cookies are completely coated with icing sugar. Use tongs to pick up cookies, shake off excess sugar and transfer to a cookie plate.