Preheat your oven to 325°F. Line baking sheets with parchment paper.

In a large bowl, beat the softened butter with powdered sugar and salt for 2-3 minutes until light and fluffy.

Add the finely ground almonds, vanilla extract, and almond extract. Stir until smooth.

Gradually mix in the sifted all-purpose flour until the dough comes together.

Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets. Chill in the refrigerator for 15 minutes.

Bake for 15 minutes until the cookies are just lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, roll each cookie in extra powdered sugar to coat evenly.