Toast the almonds and let cool. Add them to a food processor with a third of the flour and pulse until you gave a fine almond flour. Do not over process and make almond butter. Add the almond flour mixture to the rest of the flour and whisk together.

Cream together the butter and sugars together using a stand mixer or a large bowl using a hand mixer. Add in the vanilla and salt then the almond flour mixture. Mix on low until the dough comes together and is crumbly but comes together when lightly kneaded by hand. More like pressing the dough together than kneading like bread dough.

Transfer the dough to a bowl and cover with plastic wrap, chill for at least two hours.

When ready to bake heat oven to 350 Deg. F Prepare baking sheets with parchment paper. Whisk together the confectioners sugar and vanilla sugar in a bowl and set aside.

Measure out even sized dough balls - 40 grams or so, then gently shape into a crescent and place on the prepared baking sheet, placing each crescent two inches apart. Depending on the size of your baking sheets, you can bake 12-15 cookies at a time.

Bake the cookies for 15 minutes. You don’t want them to brown, just set and slightly starting to get golden on the bottom.

Let the cookies cool for one minute then working with two to three cookies at a time place in the bowl of confectioners sugar, spooning the sugar over the top, rolling the cookies very carefully in the sugar. Transfer to a wire rack to cool completely. Repeat with all the cookies.

Once the cookies are all baked, rolled in sugar and cooled completely, roll in the sugar again. Keep the cookies in an airtight container at room temperature. These keep really well for a long time at room temp. You can also freeze them.