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Preheat oven to 350 degrees. Set out a large ungreased cookie sheet. In a large bowl, cream butter. Add 4 Tablespoons powdered sugar and continue beating until light. Blend in the lemon extract. Turn flour into the mixture and stir until well blended, then fold in almonds. Shape dough into small balls; place them about 1 1/2 inches apart on the cookie sheets. Bake until puffed, lightly browned, and firm to the touch, about 15 to 18 minutes. Remove from oven and while hot roll in the 2/3 cup powdered sugar. Lay out on brown paper to cool. When thoroughly cooled, store in an airtight tin or a glass jar with a tight fitting lid.
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