Polvorones (Mexican Wedding Cookies)

Heat the oven to 190°C (170° fan) gas 5. Line 2 large baking trays with non-stick baking paper.

Beat the butter and 110 g icing sugar in a mixing bowl until soft and creamy.

Beat in the vanilla and almond extracts.

Gradually beat in the flour and salt until the mixture begins to form a dough.

Add the almonds and knead lightly until combined.

Divide the dough into 30 pieces and roll each piece into a ball.

Place well apart on the baking trays and press each ball lightly to flatten slightly.

Bake for 10-15 minutes until light golden.

Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

Put the remaining icing sugar into a bowl and add a few cookies at a time, shaking them gently until coated.