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Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, stir almond flour, half of the powdered sugar, finely chopped roasted almonds, melted vegan butter, and almond extract if used.
Stir to combine the ingredients, then use your hands to squeeze and form a dough ball. If the dough is too dry, simply add a little bit more melted vegan butter until it sticks together, and you can form cookie balls.
Divide the dough into 8 equal pieces, roll gently each into a ball, and place it on the baking sheet, leaving a thumb of space between each.
Slightly press the top of each cookie dough ball with your hand, but not too much. You want thick cookie balls.
Bake the cookies for 15 minutes at 350 °F (180 °C) on the center rack until golden brown.
Let the cookies cool on the baking sheet for 5 minutes before gently transferring them to the bowl filled with the remaining ⅓ cup of powdered sugar.
Gently roll the cookies into powdered sugar to coat them, then let them cool down on a cooling rack.