Preheat your oven to 375°F (190°C).

In a large mixing bowl, beat the softened unsalted butter with ½ cup of confectioners' sugar until fluffy and light, about 3-4 minutes.

Gently mix in the almond extract.

In a separate bowl, whisk together the all-purpose flour, salt, and optional cinnamon. Gradually mix this into the creamed mixture until just combined.

In a food processor, pulse the cashews, macadamia nuts, and pecans until finely ground. Fold this into the dough.

Form the dough into 1-inch balls and place them on parchment-lined baking sheets.

Bake for 8-10 minutes, or until the edges are golden brown.

Once cooled for about 10 minutes, roll each cookie in confectioners' sugar twice.