Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Chop pecans until they're nice and small (I like to use my food processor for this, but you can use a knife if you prefer).
In a mixing bowl, add the flour, salt, and chopped pecans. Stir and set aside.
In a separate large mixing bowl, add butter, vanilla extract, almond extract, and 1/2 cup powdered sugar. Use a hand mixer on medium speed to beat the mixture until creamy, a few minutes.
Add the flour mixture from step 3, about 1/2 cup at a time, mixing well on low speed after each addition, until all flour mixture is added with no flour streaks remaining.
Use a cookie scoop to scoop 1 inch balls of dough and roll them in your hands to be evenly round. Add balls of dough to prepared baking sheet, leaving at least 1 inch in between each ball.
Bake in preheated oven for 9-11 minutes, or until lightly golden.
Remove baking sheet from oven and let cool on the baking sheet for 4-5 minutes.
While the cookies are cooling slightly, add additional powdered sugar to a shallow bowl. Roll the cookies, one by one, in the powdered sugar, then transfer them to a wire cooling rack to finish cooling.
Once completely cooled, roll in powdered sugar again, then serve or store.