Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Divide the dough in half. Shape each half into a log approximately 12 inches long and 2 inches in diameter.
Wrap each dough log tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
Remove one log from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch thick slices.
Place the slices 2 inches apart on the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat the slicing and baking process with the second dough log.