Hazelnut Cinnamon Crescents

Step 1: In a food processor place 1/2 cup sugar, nuts and 1/4 teaspoon salt; blend using on/off turns until the nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract, again process to blend. Add flour and cinnamon; process using on/off turns until dough comes together.

Step 2: Transfer dough to board and form into a ball; flatten into a disk and wrap in plastic and chill at least 2 hours (or up to 2 days), keeping chilled until ready to proceed.

Step 3: Preheat oven to 350 degrees F.

Step 4: Line 2 cookie sheets with parchment paper

Step 5: Measure 1 tablespoon of dough, form into a ball and roll into a 2 1/2 inch long, tapering at the ends, and then bend into a crescent shape and place on prepare cookie sheet. Repeat with the remainder of the dough, spacing 1 1/4 inch apart.

Step 6: Bake for 20 minutes or until cookies are puffed and edges turn golden brown. Sift remaining sugar (1 cup) over the hot cookies. Cool completely on the cookie sheets on a rack.

Step 7: Roll cooled cookies in powdered sugar that is remaining on the cookie sheets.