Preheat oven to 325 degrees. Line a baking sheet with parchement or a baking mat; set aside.
Place almonds in a food processor fitted with the chopping/mixing blade. Process until the almonds are very finely ground; almost to a flour-like consistency.
In a large bowl, whisk together ground almonds, sugar, cocoa powder, and baking powder. Stir in eggs, vanilla extract, and almond extract until mixture is combined.
Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of the dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie.
Bake for 12-14 minutes or until the cookies are just set. Cool in the pan for 5 minutes before moving to a wire rack to cool competely.
These delicious cookies can be made ahead and kept in an airtight container at room temperature for four days. You can freeze in an airtight container for up to a month.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com