Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a dry skillet over low heat, toast your pecans for about 5 minutes until fragrant and golden.

Pulse the toasted pecans in a food processor until coarsely ground.

Whisk together the all-purpose flour and cinnamon in a mixing bowl.

In a stand mixer, combine softened butter, 1/2 cup of powdered sugar, and sea salt. Beat until light and fluffy.

Gradually mix in the vanilla and almond extracts, followed by the flour mixture and ground pecans.

Roll the dough into balls and place on the baking sheets, leaving space between each cookie.

Bake for 13 to 16 minutes, or until golden around the edges.

Let cool on the baking sheets for about 15 minutes, then roll in powdered sugar.

Transfer to a wire rack to cool completely.