Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment or a silpat, for easier cleanup.
Grind the almonds to a fine powder in a food processor. In a medium sized bowl sift together the flour, Davis Baking Powder and salt, and set aside.
Using a stand mixer, fitted with the paddle attachment, cream the butter. Add vanilla, followed by 2/3 cup of sugar and mix to combine.
Add the ground almonds and combine, followed by the flour mixture and mix to combine. Add the beaten egg; continue mixing just long enough to pull together into a cohesive dough.
Place the remaining sugar in a wide bowl. Pinch off one inch chunks of dough, roll into a small log, and twist the ends together, forming a crescent moon. Roll in the reserved sugar and place on the prepared cookie sheets.
Bake one sheet at a time for 18 to 20 minutes. Cool and store in an airtight container.
Yield about 30 cookies.