In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed 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 and a dough forms.
Divide the dough in half and shape each half into a log about 2 inches in diameter and 8 inches long.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. For longer storage, freeze for up to 1 month.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Remove one log from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/4-inch thick rounds.
Place the slices about 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes, or until the edges are just beginning to turn 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 log.