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1
Preheat the oven to 350F, with racks in the upper and lower thirds.
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2
Line two large baking sheets with parchment paper; set aside.
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3
In a food processor, combine pecans with 1/4 cup confectioners sugar; pulse until nuts are finely ground.
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4
In a large bowl, whisk together the sugar-nut mixture, flour, and salt; set aside.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 cup confectioners sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed.
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6
Beat in the vanilla and almond extracts.Add the flour mixture, and beat on low speed until the dough just comes together.
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7
Roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets.
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8
Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes.
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9
Transfer the cookies to a wire rack to cool completely.
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10
Place remaining 1 cup confectioners sugar in a shallow bowl, and roll cookies in it to coat completely.
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11
Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.
