Beat 1/2 cup butter with 1/3 cup sugar, 1/2 tsp salt, 1/2 tsp almond extract, and 1/2 tsp vanilla extract.
When fluffy, beat in 1/2 cup almond flour or meal until fully incorporated.
Beat in 3/4 cups flour, then add 1/4-1/3 cup more, until the dough is stiff and not sticky, but keeps together well.
Turn out dough onto a clean, flat surface and roll into a square log about 11 inches long. Wrap in wax or parchment paper and refrigerate for 30 minutes (or up to a day).
Preheat oven to 350 degrees. Meanwhile, place the log on a clean cutting board and use a sharp knife to cut the log into 1/4-inch slices. Place the slices on an ungreased baking sheet about 1/2-inch apart. Bake for 12-15 minutes, until the ends of the cookies start to turn golden.
Cool and serve, or keep in a container for up to a week.
Makes ~40 cookies.