Preheat the oven to 325°F.

In a large bowl, use a hand mixer on medium speed to cream the butter. Add 3/4 cup confectioners' sugar and salt. Continue mixing until light and fluffy, scraping down the sides of the bowl as needed.

Add the ground nuts and vanilla extract. Mix to incorporate.

1 cup at a time, add the flour, mixing well after each addition.

Add the almond milk, mixing just until evenly distributed throughout the dough. The dough will be crumbly; this is normal.

Using your hands, press together and shape the dough into 1-inch balls. Place onto a cookie sheet and bake for 15 minutes. Do not overbake; this can result in a too-crumbly cookie.

When the cookies are cool enough to handle but still warm, roll each in the remaining 1/3 cup confectioners sugar. Serve warm or room temperature.