In the bowl of a stand mixer, (or use a large bowl with an electric hand mixer) add the butter, powdered sugar, vanilla extract, almond extract and salt. Mix on medium speed until light and fluffy, about 2 minutes.

With the mixer running on low, slowly add the gluten-free 1:1 baking flour. Mix in the cornstarch followed by the chopped nuts. Mix for another minute or so until well-combined, scraping down the bottom and sides of the bowl as needed.

Cover the bowl of dough with plastic and refrigerate for at least 1 hour (or up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)

Preheat the oven to 375F. Line 2 baking sheets with silicone baking mats or parchment paper.

Scoop the dough into Tablespoon-sized balls and roll between your palms to make round. Place on the prepared baking sheet about 3 inches apart.

Bake for 12-14 minutes or until the bottoms are beginning to turn golden brown.

Let the cookies cool for 10 minutes, then roll the slightly warm cookies in powdered sugar.

Place on a wire cooling rack. Let the cookies cool completely and then roll in powdered sugar a second time.

Repeat baking and rolling with the remaining dough. Enjoy!