Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, cream softened butter and 1.5 cups sugar with electric mixer for 3-4 minutes until light and fluffy.

Add egg, vanilla extract, and almond extract to butter mixture. Beat until smooth and well combined.

Gradually add flour mixture in three additions, mixing on low speed just until combined after each addition.

Fold in finely chopped sliced almonds using a rubber spatula until evenly distributed.

Place remaining 1/3 cup sugar in a shallow bowl. Roll 1.5 tablespoons of dough into balls, then roll in sugar to coat.

Place sugar-coated dough balls on prepared baking sheets 2 inches apart. Gently flatten slightly with glass bottom.

Bake 12-14 minutes until edges are golden brown while centers remain pale. Cool on baking sheet 5 minutes.

Transfer cookies to wire rack to cool completely. Repeat with remaining dough using cooled baking sheets.