In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt.

In a large bowl, use an electric mixer to beat the cold, cubed butter and 1/2 cup of powdered sugar until light and fluffy. Mix in the vanilla extract.

Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined. Do not overmix.

Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Take a tablespoon of chilled dough and roll it between your palms into a log about 2-3 inches long. Taper the ends and gently curve it into a crescent shape. Place on the prepared baking sheets.

Bake for 12-15 minutes, until the edges are just beginning to turn a light golden brown.

Let the cookies cool on the baking sheet for 1-2 minutes. While still very warm, gently roll each cookie in the remaining 1 cup of powdered sugar until generously coated. Transfer to a wire rack to cool completely.