Cream together the butter and sugar until light and fluffy.

Add the egg yolk, cream, and vanilla extract to the butter mixture. Beat well to combine.

In a separate bowl, combine the flour, baking powder, and chopped almonds.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Wrap the dough in plastic wrap and chill for at least 1 hour.

Preheat oven to 350 degrees F (180 degrees C).

Roll the chilled dough into small, round balls.

Place the balls on ungreased cookie sheets.

Bake for 12 minutes, or until lightly golden brown.

While the cookies are still warm, gently roll them in confectioners' sugar until completely coated.

Place the coated cookies on a wire rack to cool completely.

Dust with additional confectioners' sugar before serving, if desired.