Beat butter and sugar until creamy. Blend in egg yolks and almond extract. Stir flour and almonds together then fold into butter mixture.

Divide dough into 4 pieces and chill for 30 minutes. Roll out one piece of dough into a rope shape about 1 inch thick. Cut along the rope every 2 1/2 inches. Shape pieces into crescents by tapering ends and curving each. Place 1 inch apart on parchment lined baking sheet.

Bake at 350F 9-11 minutes, or until they are slightly golden in color.

If using vanilla sugar as a topping, sprinkle heavily when still warm. Or use icing sugar instead.