Preheat your oven to 350°F (175°C). In a small bowl, whisk together the melted unsalted butter, granulated sugar, egg yolk, vanilla extract, and almond extract until creamy. Fold in the ground almonds, all-purpose flour, and a pinch of salt until smooth.

In another bowl, combine the all-purpose flour, baking powder, baking soda, and a pinch of salt.

Cream together the softened unsalted butter, granulated sugar, and a pinch of salt for about 2 minutes until fluffy.

Add the egg yolks, vanilla, and almond extracts to the creamed mixture and mix until light and fluffy.

Gradually add the dry ingredients and the additional ground almonds to the wet mixture. Mix until just combined.

Scoop approximately 2 tablespoons of dough, roll into balls, and create an indent in the center. Fill with frangipane.

Arrange on a lined baking sheet and bake for 12-13½ minutes.

Cool for about 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.