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Whisk egg, almond extract, sugar and salt with a fork until well combined. Add almond meal and mix until the ground almonds are equally moist.
Cover and put in the fridge for at least 1 hour (or overnight) so that the batter gets firmer. (I omitted this step once and the balls spread into flat cookies, so make sure to cool the batter properly.)
Roll the batter into small balls, 1.5 teaspoons each. Add a little more almond meal if the batter is too sticky to form balls. Roll each ball in a small bowl with granulated sugar first and then, in a separate bowl, in powdered sugar until nicely covered.
Place the cookies onto a baking sheet covered with parchment paper with 1-inch space between them (they will spread a little).
Bake them for 12-15 minutes in a 320 F (160 C) preheated oven. Depending on their size and your oven, the baking time may vary. The cookies should still be kind of soft to the touch and they will firm up when cooled. Rather underbake them because you can always put them back into the oven for a minute or two once they are cooled and you have checked the consistency.