[Note: CDkitchen http://www. Cdkitchen. Com] Preheat oven to 350f degrees. Line several baking sheets with parchment paper. Whisk together the flour, 1/4 cup of the finely chopped almonds, baking powder and salt in a medium bowl until thoroughly combined. Set aside. In a large bowl, blend together the butter, confectioners' sugar and almond and vanilla extracts. Using a wooden spoon, stir in the flour mixture in small batches, mixing just until incorporated after each addition, to form a dough. Knead the dough for 20 seconds. On a lightly floured surface, roll 1 tablespoon-size pieces of dough into 2- to 2 1/2-inch logs and place them 2 inches apart on the parchment paper- lined cookie sheets. Bend and form the logs into crescent shapes, tapering the ends slightly. Press some additional chopped almonds on the tops of the crescents. Bake for 13 to 15 minutes, or until lightly browned and set. Cool the cookies on the baking sheets for 1 minute, then transfer to wire racks to cool for 5 to 8 minutes. Spread the confectioners' sugar on a plate. Carefully dredge the cookies in the confectioners' sugar. Cool the cookies for 30 minutes. Store in airtight containers. About 3 dozen cookies