Sift the ground almonds and powdered sugar into a bowl and set it aside. If using whole almonds , blanch, peel and dry them . In a food processor or mixer, grind the almonds with the sugar until a fine powder forms. Sift this and keep aside.

Using an electric mixer or wooden spoon, beat butter until smooth.

Mix in the almond-sugar mixture until combined.

Beat in the vanilla .

Add the flour and salt and beat on low just until a soft dough forms.

Wrap in plastic, and chill for about 20 minutes to firm up slightly.

Meanwhile , line cookie sheet with parchment paper or grease well.Preheat oven to 180 c/350 F.

Form the dough into 12 balls. Roll them between your fingers into logs and curve the ends to make a crescent shape.

Place on cookie sheets about 2 inches apart and bake for 8 to 10 minutes. The edges of the cookies should turn light brown.

Cool on wire rack for a 5 minutes.

While still warm , roll in or dust with with the sugar. Cool completely .