Preheat oven to 350°F.

Cream butter and sugar together until light and fluffy, add extracts and mix.

Add flour and almonds, mix thoroughly.

Take generous tablespoons of dough and roll each into a ball, about one inch in diameter, and then shape into crescents.

Place onto parchment-lined baking sheet and bake for 15 to 20 minutes until light-golden-brown.

Cool cookies on wire racks and dust with powdered sugar.