In a large bowl, beat the softened margarine with 1/2 cup of powdered sugar.

Add the almond extract, flour, and minced almonds to the bowl.

Mix all ingredients together until well combined.

Cover the dough with plastic wrap and chill until firm, approximately 20 minutes.

Divide the chilled dough into smaller portions.

Roll each portion into a 1/2 inch thick roll.

Cut the rolls into 2-inch pieces.

Taper the ends of each piece by pinching them to form a crescent shape.

Place the crescent-shaped cookies on a baking sheet.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 15 to 18 minutes, or until lightly browned.

Remove from oven and let cool completely.

Once cooled, dust generously with the remaining powdered sugar.