In a mixer jar add almonds and sugar.
Grind to fine powder.
In a large bowl mix together flour, almond and sugar mixture and vanilla essence.
Add cubed chilled butter to the flour.
With the help of your finger tips start rubbing the butter into the flour.
Keep on mixing until the dough comes together.
Divide the dough into two.
Roll each into 1" log. Dust flour to make it easier. The dough will be crumbly and difficult to shape. Keep on pressing the dough while shaping.
Cover the logs in cling wrap and refrigerate for 12 hours.
Preheat oven to 170°C.
Remove one log and slice it into 12 equal portions.
Roll each portion into a small log and shape it into a crescent.
Arrange on a greased baking tray.
Bake for 15-20 minutes or until golden in colour.
Transfer to a wire rack and allow it to cool completely.
Dust with icing sugar. Serve immedieately or store in air tight jar.
