Cool completely (about 20 minutes).
Reduce oven temperature to 325.
Process almonds in a food processor 30 seconds or until finely ground.
Credit:Beth Dreiling Hontzas; Styling: Buffy Hargett
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add vanilla and 1 cup powdered sugar, beating well.
(Dough will be crumbly.)
Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
Bake at 325 for 12 to 15 minutes or until edges are lightly browned.
Cool on baking sheets 2 minutes.
Transfer to wire racks, and cool 10 minutes.
Roll cookies in 1/2 cup powdered sugar.
