Preheat the oven to 325°F and line a large baking sheet with parchment paper.
In a small food processor, pulse the almonds and ¼ teaspoon sugar until the nuts are very finely ground but not powder.
In a medium bowl, combine the almonds, butter, flour, salt, 1 teaspoon regular or vanilla sugar, the superfine sugar, and vanilla extract, and stir (or work with your hands) to form a thoroughly moistened, crumbly mixture.
Roll the dough into approximately 2-inch long, 3/4-inch wide rolls (about thumb-sized) and bend into crescent shapes. Place on the baking sheet and bake for 18 to 22 minutes, until just lightly browned.
When the cookies have cooled slightly, roll them in confectioners' sugar to coat well. For a more generous coating, re-roll them or dust the tops after they are completely cool.
Store in an airtight container.