Preheat your oven to 325 degrees F. Line 2 cookie sheets with parchment paper and set aside.
In a bowl using a electric mixer, cream butter, powdered sugar, almond extract.
Whisk in the flour, almond meal and salt until dough comes together.
Scoop out 1/2 tbsp. dough and shape them into balls.
Roll the balls in the powdered sugar and arrange them on the parchment lined baking sheets.
Bake 14-16 minutes till the edges start turning golden brown.
Let the cookies cool down a little and roll in powdered sugar while still they are still warm.
Cool completely on a cooling rack and sprinkle more powdered sugar.
Store leftovers in an airtight container for up to 4 days.