Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
• Add the vanilla extract and almond extract; mix well to combine.
• Gradually add the flour and salt, mixing just until the dough comes together. Do not overmix.
• Fold in the finely chopped almonds until evenly distributed throughout the dough.
• Shape the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
• Flatten each ball slightly with your palm or the bottom of a glass dipped in water.
• Bake for 12–15 minutes, or until the edges are lightly golden but the centers still look soft.
• Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Once cooled, roll each cookie in powdered sugar until fully coated. Repeat with remaining cookies.