Add almonds in a grinder and pulse to make a coarse powder.
Whisk butter and sugar until fluffy.
Add the almond powder and vanilla extract and mix well.
Add flour and mix until combined.
line small balls of dough on the baking tray.
Bake the cookies for 20 minutes at 375C.
Remove the cookies from the oven and cool them for 5 minutes. Roll the cookies on confectioner’s sugar. Cool completely and serve.
These cookies will last for about a week at room temperature. Store them in an airtight container and keep a parchment paper in between each layer of the cookies, so that they don’t stick to each other.