In an electric mixer, beat the butter and sugar with the extracts until smooth and creamy.

Add the flour and almond meal and fold it through until combined.

Refrigerate the dough for 15 minutes.

Preheat the oven to 160C/320F fan-forced and line a baking tray with baking paper.

Roll two tablespoons of mixture into a short, chubby log and bend the ends in to make a crescent shape.

Place the crescents on the tray and bake for 20 minutes or until they start to turn golden and are firm.

Cool them slightly on a wire rack before dusting with icing sugar.