Steps:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt.
In a large bowl, cream together vegan butter and sugar until light and fluffy. Beat in vanilla and almond extract.
Gradually add the flour mixture to the butter mixture, beating until well blended.
Shape dough into 1-inch balls and place on prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep.
Bake for 12-14 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Vegan Raspberry Almond Cookies