Heat the oven to 350 F.

Dump the einkorn flour and the almond flour into a medium mixing bowl, and stir in the salt until the almond flour and salt are evenly distributed into the einkorn flour.

Spoon the butter and sugar into a mixing bowl, and beat them together until the butter lightens in color and becomes billowy. Beat in the egg, vanilla and almond extracts.

Working about ½ cup at a time, spoon the mixed flours into the mixing bowl, beat them into the sweetened eggs and butter until they're fully incorporated.

Working one at a time, spoon about 2 tablespoons of the cookie dough into your hands, roll it into a ball and set it on a parchment-lined baking sheet. Arrange the cookies about 2 inches apart to allow them to spread. Press them down with the tines of a fork, and bake them 12 to 14 minutes, or until the tops are barely touched with gold. Remove them from the baking sheet with a metal spatula, and transfer them to a wire rack to cool. While they're still hot, sprinkle them with powdered sugar, if you like, and continue working in batches like this until you've exhausted all the dough. Store them at room temperature in an airtight container where they'll keep about 1 week.