Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside. Pour ¾ cup of powdered sugar into small bowl.
Place the pecans in a food processor and pulse to finely chop (or chop very finely with a knife). Set aside.
Cream butter and ½ cup of powdered sugar in a large bowl until light and fluffy. Mix in the vanilla and almond extracts, as well as the salt until smooth.
Gradually add the flour, cinnamon, and pecans and mix until well combined.
Using a small (1 tbsp size) scoop or a small kitchen spoon, scoop the dough and roll into balls between your palms. Place two inches apart on prepared baking sheet.
Bake for 13-15 minutes, or until very lightly golden. Allow cookies to cool on baking sheet for 15 minutes, then roll the warm cookies in the powdered sugar. Transfer to a wire rack to cool completely. Reroll in powdered sugar when the cookies have cooled down, if desired. Store in an airtight container.