Line a baking sheet with parchment paper and set it aside. In a small bowl, whisk together the all-purpose flour and coarse salt, ensuring they are well combined before moving on to the next step.

In a large bowl, cream together the unsalted butter, 1/2 cup of powdered sugar, and vanilla extract on high speed with a handheld electric or stand mixer until the mixture is light and fluffy. Reduce the mixer speed to low, and gradually add in the almond flour. Then add the flour and salt mixture from Step 1, followed by the finely chopped walnuts. Scrape down the sides of the bowl once or twice as needed. The dough should come together and be soft but not sticky.

Use a tablespoon-sized cookie scoop to portion the dough and form it into balls with your hands. Place the dough balls onto the prepared baking sheet, spacing them evenly. Chill the cookies in the refrigerator for 1 hour to help prevent spreading during baking. I find that chilling the dough really helps the cookies hold their shape and develop a wonderful texture.

Preheat your oven to 325°F (163°C). Once the cookies have chilled, bake them on the prepared tray for 17–20 minutes, or until the bottoms are a light golden color. Remove from the oven and let the cookies sit on the tray for 2 minutes before handling, as they will be delicate at this stage.

While the cookies are baking, whisk together the remaining 1 cup of powdered sugar, ground cinnamon, ground cardamom, ground allspice, and ground ginger in a bowl. This fragrant spice mix will give the cookies their characteristic flavor.

After letting the baked cookies cool on the tray for 2 minutes, gently roll them in the prepared spice sugar mixture from Step 5 to coat. Transfer to a wire rack and set aside to cool for about 20 minutes. Once cooled, toss the cookies in the spice sugar mixture again for an extra layer of flavor. I like to be generous with the coating for that perfect sweet and fragrant finish!