Preheat oven to 350°F and line two large baking sheets with parchment paper.

In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy, scraping bowl frequently.

Gradually mix in vanilla extract, almond extract, flour, and panko breadcrumbs until fully combined.

Divide dough into 10 portions. Roll each into a ball and flatten into 1/2-inch thick disks.

Place on prepared baking sheets and bake for 15 minutes, rotating sheets halfway through. Cookies should be pale on top and golden on the bottom.

Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, roll cookies in remaining 1 1/2 cups powdered sugar.