Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a mixing bowl, whisk together almond flour and granulated sugar. Incorporate egg, melted butter, almond extract, and vanilla extract until smooth. Cover and refrigerate for 30 minutes.

In a large mixing bowl, beat softened salted butter and both sugars on medium speed for 3-4 minutes until light and fluffy. Add the egg, almond, and vanilla extracts; mix until combined. Gradually stir in flour and baking soda until just combined.

Using a cookie scoop, measure out approximately 2.8 ounces of cookie dough and roll into a ball. For almond filling, shape small amounts into mini balls. Flatten the dough, place a filling ball in the center, seal it, and roll again into a ball.

Arrange cookie balls on prepared baking sheets, leaving space between them. Sprinkle tops with sliced almonds, pressing gently. Bake for 17-20 minutes until edges are golden. Cool slightly on the baking sheet before transferring to a wire rack.

Once cooled completely, dust cookies generously with powdered sugar. Serve warm or at room temperature.