Roast almonds at 350° for 12 minutes. Cool to room temp.

Grind in food processor with 1 tbsp cane sugar for 30 seconds or until coarsely chopped. Reserve in large mixing bowl.

Preheat oven to 325°. Line two half baking sheets with parchment or silpat sheets.

In a medium bowl, whisk the flour, sea salt and baking powder together.

In a small bowl, whisk together the eggs and vanilla.

In stand mixer, beat remaining cane sugar and butter on medium for 3 minutes or until combined.

On low speed, add in the egg mixture.

Add the flour mixture, 1/2 at a time.

Add in the almonds. Mix on low for 1 minute.

Cover and refrigerate for 1/2 hour.

With a small ice cream scoop make 5 rows of 4 on each sheet.

Place 4 at a time in a bowl with the confectioner's sugar and roll until covered. Place on cookie sheet.

Press down with thumb slightly to make a small indentation on the top of each cookie.

Bake in oven for 18-20 minutes, rotating halfway through.