Preheat the oven to 325 F.
In the bowl of a food processor, blitz together theconfectioner’s sugar and the almonds.
Once finely ground, add the flour and pulse until combined.
Add the vanilla and half of the butter. Pulse to combine. Then, add the rest and pulse.
Shape the dough intoa ball. Flatten, wrap in plastic, and refrigerate, for at least 30 minutes.
When ready, pinch off pieces of dough. Roll into a ball,then into a 2-inch rope.
Wrap the rope around your thumb to create the crescent shape.
Place crescents on a parchment-lined baking sheet 2 inches apart.
Bake until golden brown on the bottom and light on the top,approximately 15-18 minutes.
Meanwhile sift together the vanilla icing sugar and vanilla sugar in a bowl.
Remove from the oven and transfer the cookies to a wire rack.