Preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with a whisk attachment, cream together the butter, vanilla, almond extract, and powdered sugar until smooth and combined. (If you are using almond extract, add it in this step also.)
1 cup unsalted butter, partly melted, 1 teaspoon vanilla extract, ½ teaspoon almond extract (optional)
Add the flour and salt, and mix to form a soft, but not sticky, dough. Fold in the chopped nuts. The dough will be crumbly and it will seem like you've done something wrong - but don't worry, it should look like this.
2½ cups all-purpose flour, ¼ teaspoon salt, ¾ cup finely chopped walnuts, pecans or hazelnuts
Roll the dough into tablespoon-sized balls. I like to use a small cookie scoop to help make evenly sized cookies. Scoop the dough into the palm of your hand. The heat from your hand will help warm the butter, making it easier to shape it into a small ball.
½ cup powdered sugar, plus extra for rolling
Place them 2-inches apart on the prepared baking tray.
Bake for 12-14 minutes until firm but not brown.
Transfer them to a wire rack to cool slightly.
Roll the warm cookies in powdered sugar, and allow to cool completely on the wire rack.
Once cool, roll them in icing sugar again.