Cream together the softened unsalted butter and the 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, fine salt, and orange zest.
Gradually add the dry mixture to the creamed butter and sugar, mixing until just combined to form a soft dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C).
Scoop tablespoon-sized portions of dough and roll them into balls. Place on a cookie sheet lined with parchment paper.
Bake for about 12-15 minutes or until the bottoms are lightly golden.
Cool for 5 minutes, then roll in the additional 1 1/2 cups of powdered sugar. Allow to cool completely before rolling again.
