Cream the softened butter and powdered sugar together until light and fluffy.
Gradually add the almond flour and almond extract, mixing until just combined.
Slowly incorporate the all-purpose flour and salt, mixing until just combined.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Roll the dough into small balls and place them on the prepared baking sheet.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust generously with powdered sugar.
