In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts.
In another bowl, whisk flour, almonds and salt; gradually beat into creamed mixture.
Divide dough into four portions. On a lightly floured surface, roll each portion into a 24 inch rope. Cut crosswise into twelve 2" logs; shape into a crescent. Place 1 1/2 inches apart on ungreased baking sheets.
Bake 10-12 minutes or until set. Cool on pan for 2 minutes before transferring to a wire rack.
Dust warm cookies with confectionery sugar.
Find it online: https://livelaughrowe.com/vanilla-crescents/