Almond Crescent Cookies

1 stick (½ cup) unsalted butter, plus extra for greasing ⅓ cup confectioners sugar ½ teaspoon vanilla extract ¼ teaspoon almond extract ¾ cup plus 2 tablespoons flour ⅛ teaspoon kosher or sea salt ½ cup chopped blanched almonds

Adjust oven rack to middle position and heat to 325 degrees. In the bowl of a standing or electric mixer, cream butter and sugar until light and fluffy. Stir in extracts, flour, and salt. Stir in almonds. Roll teaspoonfuls of dough into 2-inch ropes and lay them on lightly greased cookie sheets. Shape each rope into a crescent. Bake 12 to 15 minutes or until lightly browned.