Cream the butter and sugar in a large bowl until pale and fluffy.
Add the almond and vanilla extracts and beat until combined. Add the flour and ground almonds and use a spoon to mix the soft dough.
Gather the dough into a ball, and wrap with plastic wrap. Refrigerate for 1-2 hours or until firm.
Preheat the oven to 325°F . Line two large baking trays with parchment paper.
Roll teaspoons of the cookie mixture into balls and place on the trays. Bake for 12-15 minutes or until lightly golden.
Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool.
While still warm, dust with sifted icing sugar.
Just before serving, dredge with sifted sugar again.
When completely cool, store in an airtight container.
