Cream butter & sugar: In a stand mixer fitted with the paddle, beat 1 cup butter and ½ cup brown sugar on medium for ~2 minutes until light and fluffy. Scrape the bowl once.

Add extracts: Mix in ¾ tsp vanilla and ¾ tsp almond extract just to combine.

Add initial dry ingredients: On low, add 1 ½ cups flour and ¼ tsp kosher salt. Mix only until no dry streaks remain.

Fold in pecans: Add most of the toasted chopped pecans (reserve 1–2 Tbsp for topping). Mix on low briefly, then finish folding with a spatula if needed.

Work in remaining flour: Lightly flour a mat/surface with ~½ cup flour. Turn dough out and gently press-and-fold to work in the flour until soft but not sticky. Add more flour 1 Tbsp at a time if needed.

Divide & chill: Split dough into 2 discs. Wrap and refrigerate 30 minutes.

Preheat & prep: Heat oven to 325°F (165°C). Line 2 baking sheets with parchment.

Roll & cut: Working with one disc at a time, roll to ½-inch thickness. Cut 2-inch shapes and place 2 inches apart on sheets.

Top & bake: Sprinkle tops with reserved pecans (optional). Bake 11–12 minutes per sheet, until bottoms are lightly golden and tops are pale. Rotate pans halfway.

Cool: Cool on sheet 2 minutes, then transfer to a rack to cool completely (they firm as they cool).