Preheat your oven to 325°F and line two baking sheets with parchment paper.

In a large bowl, beat the softened butter with the sifted powdered sugar and salt until light and fluffy.

Add the finely ground almonds and vanilla extract, stirring until just combined.

Gradually incorporate the all-purpose flour until a soft dough develops. If the dough is too dry, add a splash of water to help it come together. If it feels too soft, refrigerate it for about 10 minutes to make it easier to handle.

Using a small spoon or cookie scoop, form 1-inch balls and place them about 1 inch apart on the prepared baking sheets.