Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cold, diced salted butter and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add the almond extract to the butter-sugar mixture and mix until well combined.
Gradually add the all-purpose flour to the mixture. Mix on low speed until just combined.
Gently fold in 2 tablespoons of the nonpareils sprinkles with a rubber spatula.
Turn the dough out onto a lightly floured surface. Press it into a rectangle about 1/2 inch thick and cut into small squares or rectangles, about 1 inch each.
Place the cut shortbread pieces onto a baking sheet lined with parchment paper. Sprinkle the remaining 1 tablespoon of nonpareils on top of each piece. Bake for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
