Prepare the oven and pan. Preheat the oven to 350°F (175°C). Cover a baking sheet with parchment paper to provide a nonstick surface for the cookies.

Cream the butter and sugars. Place the softened unsalted butter, 1/4 cup confectioners’ sugar, and packed light brown sugar in the bowl of an electric mixer. Beat for approximately 2–3 minutes, until thoroughly blended, light, and fluffy.

Incorporate the flour and salt. Add the all-purpose flour and salt to the creamed butter mixture. Mix only until the dry ingredients have disappeared into the dough. Avoid excessive mixing, as this helps preserve the cookies’ tender texture.

Add the almond and Amaretto flavors. Pour in the Amaretto and almond essence or extract, then add the finely chopped almonds. Continue mixing just until the flavorings and nuts are distributed evenly throughout the dough.

Shape the cookies. Portion the dough with a medium cookie scoop, using approximately 2 tablespoons for each cookie. Gently roll each portion between your hands to create a smooth ball.

Arrange and bake. Set the dough balls on the parchment-lined baking sheet, spacing them roughly 1 inch apart. Bake for 10–12 minutes, until the undersides are lightly golden and the edges are just beginning to develop color.

Cool briefly and coat. Leave the baked cookies on the baking sheet for 5 minutes. While they remain slightly warm, gently toss or roll them in the remaining 1/2 cup confectioners’ sugar until evenly covered.

Finish cooling and serve. Enjoy the cookies while still warm, or transfer them to a wire cooling rack and allow them to cool completely before serving.