Line 2 baking sheets with parchment paper. Set aside.
In a large mixing bowl, cream butter by hand, stirring vigorously. Add ¼ cup confectioners’ sugar and almond extract, stirring well. Add flour and salt, stirring until well combined. Add almonds, stirring well. Using a small (2-teaspoon) cookie scoop, drop dough onto prepared baking sheets.
Bake until cookie edges are light brown, approximately 14 minutes. Remove from cookie sheet while warm, and roll in remaining ¼ cup confectioners’ sugar. Cool on wire racks. Roll in confectioners’ sugar again before serving, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/russian-almond-tea-cakes-recipe/