1. Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.

2. Beat the softened butter and powdered sugar until smooth and creamy, about 1–2 minutes. Avoid incorporating too much air.

3. Mix in the vanilla extract and almond extract until combined.

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

5. Gradually add the dry ingredients to the butter mixture. Mix on low speed just until a soft dough forms. Gently press the dough together if crumbly.

6. Roll the dough on a lightly floured surface to about 1/4 inch (6 mm) thick. Cut into desired shapes and arrange on the prepared baking sheets, leaving about 1 inch between cookies.

7. Refrigerate the shaped cookies for 15–20 minutes to help them hold their shape.

8. Bake for 12–16 minutes, until the edges are set and lightly golden. Keep the tops relatively pale.

9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Serve plain, dust with powdered sugar, or decorate with melted chocolate and sliced almonds.