Sift the flour with salt and baking powder in a bowl.

Mix the oil and butter in a heatproof bowl and melt them in the microwave just until melted. Let them cool to room temperature before using.

In the bowl of your mixer, combine the eggs with 200g powdered sugar and mix at least 5 minutes or until tripled in volume. Add the vanilla and almond extract.

Gradually stir in the melted oil and butter then add the flour mixture to form an easy-to-work-with dough.

Knead the dough a few times to bring it together then wrap it in plastic wrap and refrigerate at least 2 hours, even better overnight.

Preheat your oven to 350F - 175C and line two baking sheets with parchment paper.

Spoon 1-2 cups of powdered sugar on a platter. I recommend sifting it as well for a better coating.

Remove the dough from the fridge then take small pieces of dough and shape them into a ball. As a reference, my pieces of dough had between 13 and 15g.

Roll each ball through powdered sugar, making sure it's very well coated and place the cookies on your prepeared baking sheets.

Bake in the oven for 10-14 minutes just until slightly golden brown on the edges. Don't overbake them as they will dry out too much.

Let them cool in the pan before transferring on a platter or airtight container.