Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together 1 cup of softened unsalted butter with ¾ cup of powdered sugar until light and fluffy, about 3-5 minutes. Mix in 1 teaspoon of almond extract.

Whisk together 1 cup of all-purpose flour, ½ cup of almond flour, and ¼ teaspoon of salt in a separate bowl.

Gradually add the dry mixture to the creamed butter and sugar until just combined.

Portion the dough into small balls, about 1 inch in diameter, and place on the prepared baking sheet.

Bake for 12-15 minutes until lightly golden on the edges but still soft in the center.

Roll each cookie in powdered sugar while they are still warm.

Transfer to a wire rack to cool completely.