PREHEAT OVEN AT 175C
1 1/2 cups butter, at room temperature
1 cup granulated sugar
3 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
3 cups roughly chopped toasted almonds
Cream the butter and the sugar in a stand mixer. Once the mixture is creamy, add the eggs, one at a time, and mix until incorporated. Add the vanilla with the last egg.
Sift together the flour and salt, and add to the creamed mixture. Mix together on low just until the flour is combined. Add the chopped almonds and mix just until incorporated. Wrap in plastic wrap and refrigerate for one hour.
Remove the dough from the refrigerator, and roll about a tablespoon of dough into a ball (Each ball should be about one inch in diameter.) Bake for 20-22 minutes, until lightly golden on the bottom.
After you remove them from the oven, let them cool slightly for about 5 minutes, then roll in powdered sugar. After they cool completely, give them another dusting of powdered sugar