Prepare a couple of baking sheets, lined with greaseproof paper.
In a large bowl, beat together the vegan butter and sugar.
Mix in the ground almonds, almond extract, flour and salt, until you get a soft dough.
Wrap the dough in clingfilm and refrigerate for at least half an hour. At this point you can now freeze the dough too.
Preheat oven to 170c.
Separate the dough into two halves. Place one half back in the fridge whilst you prep the first.
Roll the first half into a log, about 1½ “ dia.
Divide the log into 1” wide sections and roll each section into a ball.
Place on baking sheet. Baking times for the cookies will be, on average, 15 minutes. You just need to see them turning pale golden.
Let stand for a couple of minutes before removing to a cooling rack.
Place your icing sugar in a shallow dish.
Roll your cookies into the icing sugar until they are thoroughly coated. You may need a couple of coats.
Bite into one and sigh with pleasure.