Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In large mixing bowl, beat together butter and granulated sugar with electric mixer on medium speed until light and fluffy – about 2 minutes. Add almond extract and salt. Mix to combine.

Add both flours and stir until just combined.

Form a heaping tablespoon of dough into a ball, then shape into a crescent. Arrange on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches of space between each cookie.

Bake 15 to 17 minutes or until golden on the edges and set, rotating the pans halfway through.

Immediately transfer cookies to wire rack to cool. Once fully cool, dust cookies with powdered sugar through a fine-mesh strainer or sifter. Serve or store up to four days.