Preheat oven to 350°F (180°C). Place butter and icing sugar in bowl of a stand mixer and cream for 20 minutes. Add vanilla, ouzo and mix again. Remove bowl from stand mixer and fold in almonds. Sift flour and baking powder and add gradually until you have a soft dough that is easily handled. Roll into balls, approximately 1 to 2 tbsp (15-30 mL) in size and place on a parchment-lined baking sheet. Use your finger to make a small dimple into each cookie.

Bake for 12 to 15 minutes or until cookies are just slightly starting to brown. Remove from oven and let cool before handling. Roll cookies into icing sugar and place on a platter. Once plated, cover with another light dusting of icing sugar.