Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Arrange the pecans into an even layer on one of the prepared baking sheets and bake for 5 minutes, then set aside to cool.
In a bowl of a stand mixer, add the butter and sugar and beat until light and fluffy. Add in the vanilla extract, almond extract, salt and flour until a dough forms.
Chop the cooled pecans and fold them into the mixture by hand.
Scoop golf-ball sized cookies and roll in the extra sugar. Place on the prepared baking sheets. Flatten with a glass or your palm.
Bake for 8 minutes then rotate the cooking sheets and bake for 7-8 minutes more or until just golden.