Preheat oven to 300°F (150°C).

Grease two 9-inch round baking pans.

In a large bowl, cream together the softened butter, confectioners' sugar, vanilla extract, and almond extract (if using) until light and fluffy.

Gradually add the flour to the creamed mixture and beat until a stiff dough forms.

Divide the dough in half.

Press each half of the dough into a greased 9-inch round baking pan, ensuring an even layer.

Use a fork to prick the dough over the entire surface randomly or in a pattern.

Bake in the preheated oven for 35 minutes, or until light golden brown around the edges.

Immediately turn the shortbread out onto a cutting surface.

While still warm, cut each round into 12 wedges using a sharp knife or pizza cutter.

Transfer the wedges to a wire rack to cool completely.

Serve plain, or drizzle with melted caramel or chocolate and sprinkle with chopped nuts if desired.