Preheat the oven to 180 C / 350 F -- (170 C /340 F for fan assisted ovens).
Sift dry ingredients - flour, baking powder, baking soda, salt.
Add the almond meal to the flour and combine again.
Cream butter and sugar until light and fluffy.
Add the yogurt and vanilla - combine well.
Add the flour mixture and bring together.
The dough will be soft but workable.
Use a spoon or scoop form the dough - Make round balls.
Dip each ball in the powdered sugar.
Place on a cookie tray 2 inches apart.
Bake for 8 to 10 minutes on the center rack. (depending on thickness they can take up to 12 minutes).
Cool in the tray for five minutes then on a cookie rack to cool further.
When cooled store in an airtight container for up to 2 weeks.