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For the cookies, place butter in a saucepan over medium low heat. Let the butter melt and then let it cool. Once cool, pour into a stand mixer, fitted with paddle attachment.
Mix the butter and sugars on medium speed for about 90 seconds. Add egg, egg yolk, almond and vanilla extracts. Mix on low speed until combined.
Sift all dry ingredients into a medium bowl. Whisk to combine. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined.
Cover and chill the dough for 24 hrs or bake right away. For the almond filling, mix butter and sugar in a medium bowl. Add remaining ingredients and mix until combined. Scoop into 12-16 balls and chill in the freezer for about 15 minutes.
Preheat oven to 350 degrees. Let cookie dough come to almost room temp before baking. Form dough into about 12-16 cookies. Place on a baking sheet lined with parchment paper. Press each ball of dough inward and place a ball of the cold almond filling in the hole. Mold the dough around the filling, then roll the ball through the almonds. Bake for about 12-15 minutes, or until edges are browning and tops are slightly brown. Once cool, top with powdered sugar.