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Preheat the oven to 325ºF. Lightly butter an 8x8-inch metal baking pan. Cut a piece of parchment to fit inside the pan, leaving an overhang to create a sling for easy removal.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until light and fluffy, about 3 minutes, scraping down the bowl halfway through. Add the powdered sugar, vanilla, and salt and continue to beat until the mixture is very light in color and fluffy, about 2 minutes more.
To the bowl, add the all-purpose flour and almond flour and mix just until the dough is fully combined.
Transfer the shortbread dough to the prepared pan. Using a small offset spatula, spread it into an even layer, taking care to press it into the corners and smooth the top to remove any air bubbles.
Bake until the edges of the shortbread are golden brown and the center is set with a matte appearance, about 45 to 55 minutes.
Let the shortbread cool completely in the pan, at least 2 hours.
Use the parchment sling to remove the shortbread from the pan and transfer it to a cutting board. Using a long serrated knife, slice into approximately 1-by-2½-inch rectangles.
Store the shortbread in an airtight container at room temperature for 3 to 5 days.