Preheat oven to 160C. Line a baking tray with parchment paper.
Beat butter, icing sugar, salt and vanilla extract until softened.
Fold flour and ground almonds into butter mixture using a spatula.
Wrap dough with cling film and refrigerate for about 20 minutes.
Roll chilled dough into a long cylinder about 3 cm in diameter. Slice roll and weigh the pieces to check they are uniform in size, about 8g each.
Shape dough pieces into balls and place in alternating rows on prepared baking tray to ensure good distribution of oven heat for even baking.
Bake cookies for 20 minutes, then remove from heat and leave to cool on a wire rack.
Once cooled, dust cookies with icing sugar and store in an airtight container to keep them crisp.