Step 1

Preheat oven to 325˚F.

Step 2

Line two baking sheets with parchment paper and set aside.

Step 3

Place almonds and 1 tablespoon of sugar in the bowl of a food processor; pulse until finely ground. Set aside.

Step 4

Add butter, remaining 1/4 cup of sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 3 minutes. Scrape down bowl and add flour and salt; mix until combined. Add ground almond mixture and mix again until combined. (The dough will look dry at first, but will come together.) Remove bowl and scrape sides and bottom to be sure that all dry ingredients are combined.

Step 5

With a teaspoon or small cookie scoop, scoop dough and roll into 3/4-inch balls. Place 1-inch apart on prepared baking sheets. Bake 22 to 26 minutes, rotating the pan halfway through baking time, until the bottoms are light golden brown (If baking 2 pans at once, switch between racks as well). Transfer baking sheet to wire rack to cool for 3 minutes (do not allow to cool completely or the powdered sugar coating won't stick).

Step 6

While the cookies bake, spread powdered sugar in an even layer in a shallow baking dish (13x9x2-inch).

Step 7

With a thin, metal spatula transfer warm cookies to powdered sugar and roll to coat on all sides. Let stand in the sugar until cooled to room temperature, then roll in powdered sugar once more before removing. Serve or store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months (see recipe note).