Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a stand mixer with the paddle attachment, cream the butter, icing sugar and vanilla for several minutes until light and fluffy. This is an important step you don’t want to skimp on, let it beat until it’s really fluffy
Sift the all purpose flour and salt together.
Turn the mixer speed down to low and slowly add the almond flour followed by the all purpose flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
Use a tablespoon-sized scoop to measure out cookies. Use your hands to roll each cookie into a ball.
Chill the cookies for 15 minutes and then bake for 12-15 minutes. It’s important not to overbake them, you just want a light golden color on the bottom. While the cookies are baking, sift together the topping ingredients in a bowl.
Remove the cookies from the oven. While they’re still warm, carefully coat each cookie in the sugar mixture and set aside to cool. Once the cookies have cooled (about 15-20 minutes), toss them again in the sugar mixture.
Store these in a container with parchment paper separating the layers.