In a large mixing bowl, beat together the cold, diced salted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the almond extract and mix on low speed until just incorporated.
Gradually add the all-purpose flour to the buttery mixture and mix on low speed until just combined.
Gently fold in 2 tablespoons of the nonpareils sprinkles using a spatula.
Shape the dough into a log, about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) while the dough is chilling.
Once chilled, slice the log into 1/2-inch thick rounds and place on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Sprinkle remaining nonpareils on top.
Bake for 12-15 minutes or until the edges are lightly golden, then cool on the baking sheet for a few minutes before transferring to a cooling rack.
