Serves: about 30 cookiesPulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about one minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond essence and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 40cm long and 4cm wide. Wrap and refrigerate for 30 mins.