Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Sift together flour and salt. Set aside.

In a the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the butter until fluffy and light.

Add sugar, creaming well. Beat in the egg, vanilla and almond extracts until well combined.

Gradually add the flour mixture until just combined. Do not over mix.

Line an 8x8 or 9x9 square baking pan with parchment paper or aluminum foil.

Press cookie dough evenly into the bottom of the pan.

Bake for 20-25 minutes or until toothpick inserted comes out clean and top is lightly browned.

Remove and cool completely.

Place chocolate in a microwave safe bowl and melt at 30 seconds increments, stirring between each. Do not overheat.

Pour melted chocolate over cooled cookie bars, spreading with an offset spatula.

Sprinkle chopped nuts and coarse sea salt while still tacky.

Allow to set before cutting into triangles.