Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone liners and set aside.

In a large bowl, beat the butter, ½ cup confectioners' sugar, vanilla extract, and almond extract until light and fluffy, about 3-5 minutes.

Add the flour and salt, mixing until a dough forms.

Fold in the chopped pecans.

Scoop out the dough and roll it into 1-inch balls. Place the balls on the prepared cookie sheets, leaving at least 1 inch of space between each cookie.

Bake for 10 minutes, or until the bottoms of the cookies are light brown. Be careful not to overbake.

Allow the cookies to cool on the baking sheets for 3-5 minutes, then transfer them to a wire rack.

Place about 1 cup of confectioners' sugar in a shallow bowl. Roll each warm cookie in the sugar until coated, then place them back on the wire rack to cool completely.

Once the cookies are fully cooled, roll them in confectioners' sugar once more before storing or serving.