Preheat oven to 350°F Pulse first 4 ingredients in a food processor until almonds are finely ground.

Beat butter with vanilla and almond extract at medium-high speed with electric mixer for about 30 seconds or until creamy. Add flour mixture in 2 batches, beating until blended after each addition. Turn dough on a lightly floured surface and kneed 4 to 5 times. Divide dough in half.

Working with 1 dough portion, drop heaping teaspoons 1 inch apart on 2 parchment paper-lined bakingb sheets. Press 1 chocolate kiss into the center of each cookie. Working with remaining dough portion, cover each chocolate kiss with another heaping teaspoon of dough. Pinch top and bottom edges of dough together to seal.

Bake at 350°F for 15 minutes placing 1 baking sheet on middle oven rackand 1 sheet on lower oven rack. Rotate pans front to back and top rack top rack to bottom rack. Bake 3 to 5 more minutes or until edges of cookies just begin to brown. Cool cookies on parchment paper on wire racks for 10 minutes. Sprinkle with additional powdered sugar.