Preheat the oven to 400°F and line two baking sheets with parchment paper.

Cream together the butter, powdered sugar, and almond extract until light and fluffy.

In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.

Roll the dough into 1-inch balls; if dough is too sticky, add 1 to 3 teaspoons of flour. Roll each ball in powdered sugar and place on baking sheets 1 inch apart.

Bake for 11-13 minutes or until edges are just starting to turn a golden brown.

Let the cookies cool for 5 minutes, then roll them in powdered sugar again to coat.

Allow to cool completely on a wire rack. Dust with more powdered sugar if desired.