Beat the vegetable shortening and white sugar together for 3-4 minutes until light and fluffy, which incorporates air for a tender crumb and prevents dense cookies.

Use almond extract sparingly (typically ½ to ¾ teaspoon) as it's potent; too much creates a bitter, medicinal flavor that overpowers the delicate vanilla and butter notes.

Refrigerate the dough for at least 30 minutes before forming crescents; cold dough is easier to shape and prevents spreading during baking for defined crescent shapes.

Apply powdered sugar coating immediately after the cookies cool slightly (not completely cold) so it adheres evenly and creates an elegant, signature Italian finish.

Bring eggs and shortening to room temperature before mixing to ensure proper emulsification and a uniform batter that produces consistent, tender cookies every time.