Using an electric mixer, beat butter, ⅓ cup of the powdered sugar, both extracts, spices and salt in medium bowl. Stir in the flour, then stir in the almonds.
Using slightly less than a tablespoon, portion dough and shape into 22 little balls. Arrange a couple of inches apart on parchment lined baking sheets and bake cookies either one sheet at a time OR on lower and middle racks (alternating halfway) for 18 minutes.
Let cool on sheet 5 minutes. Place remaining sugar in a large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
