Measure 1-2/3 cups of almonds grind fine in blender. Finely chop remaining almonds and reserve. Mix flour, sugar and 1-2/3 cups of ground almonds. With fingers work in butter and vanilla until mixture cleans bowl. chill about 1 hour. Roll dough into balls about 1 1/4 inches in diameter then into rolls 3 1/2 inches long and form into crescents. Press top into remaining chopped almonds. Bake on ungreased cookie sheet in 350øF oven for 12-15 minutes until lightly brown. Cool on pan about 10 minutes. While still warm roll in powdered sugar or granulated sugar.