Start by measuring out all your ingredients and setting them in separate bowls—this is your mise en place and ensures a smooth baking process. In a large mixing bowl, combine the softened butter, 1/2 cup confectioner's sugar, and almond extract. Cream these together until the mixture is pale, fluffy, and well-combined, about 2-3 minutes of mixing. This creaming step is crucial because it incorporates air into the butter, which helps your cookies have a tender, delicate crumb.

In a separate bowl, whisk together the gluten-free flour blend, almond flour, and salt. I like to whisk these together rather than just stir—it helps distribute the salt evenly and aerates the flours slightly, which contributes to a more delicate texture in the final cookies. Set this dry mixture aside for now.

Add the dry ingredient mixture from Step 2 to the creamed butter mixture from Step 1, mixing gently until just combined. Be careful not to overmix—you want a uniform dough but overworking gluten-free dough can make it tough and dense. The dough should come together into a cohesive mass without any visible streaks of flour.

Fold in the finely chopped almonds until evenly distributed throughout the dough. Now wrap the dough in plastic wrap and refrigerate for at least 1 hour. This chilling step is essential—it firms up the dough so the cookies hold their shape during baking rather than spreading too thin. I find that a well-chilled dough also makes rolling into balls much easier and prevents sticking to your hands.

About 15 minutes before you're ready to bake, preheat your oven to 400°F. Once the dough is chilled, remove it from the refrigerator and work quickly to roll it into 1-inch balls. If the dough becomes too warm and sticky, pop it back in the fridge for a few minutes. Place each ball on a baking sheet, spacing them about an inch apart since they'll spread slightly during baking.

Bake the cookies for 10-12 minutes until they're light golden brown on the bottom and just set on top—they should still feel slightly soft to the touch. Remove from the oven and let cool on the baking sheet for about 2-3 minutes so they firm up slightly without hardening completely. Transfer them to a wire rack to finish cooling for another few minutes.

While the cookies are still slightly warm, roll or dust them in confectioner's sugar until fully coated. Let them cool completely on the rack. Once fully cooled, dust them again with confectioner's sugar for a thicker, more dramatic coating—this is what gives Russian tea cakes their signature snowy appearance. Store in an airtight container, where they'll keep for up to a week.