In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs and almond extract, mixing until fully incorporated.

In a separate bowl, whisk together almond flour and a pinch of salt. Gradually add dry ingredients to wet mixture, stirring gently until a cohesive dough forms.

Roll the dough into small balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet, spacing them 2 inches apart.

Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes until the edges are lightly golden.

Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.