Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.

In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Beat in the egg, almond extract, and vanilla extract. Mix until smooth.

Add the dry ingredients and mix on low until combined.

Use a cookie scoop (1 tablespoon size) to drop the dough onto prepared baking sheets, spacing the cookies about 2-inches apart. Gently flatten dough with the palm of your hand.

Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

While the cookies are cooling, make the almond glaze. In a medium bowl, whisk together confectioner’s sugar, milk, and almond extract. Dip each cookie top into the almond glaze and sprinkle with sliced almonds. Let cookies sit until icing has set.