Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
In a mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add in eggs and almond extract, beating until combined.
Add flour, baking powder, and salt to batter. Mix just until well blended.
Using a 2 Tablespoon cookie scoop, drop cookie dough on cookie sheet.
Bake for 12-14 minutes, until edges of cookies are firm and bottoms are lightly browned. Remove from oven and allow to cool on pan 10 minutes. Remove to wire rack and cool completely.
For the glaze, whisk the powdered sugar with almond extract and milk until desired consistency. Drizzle over cooled cookies and sprinkle with sliced almonds.
Notes
If desired, skip the glaze and sprinkle cookies with powdered sugar instead. If choosing this route, fold the almonds into the cookie dough before baking, or press them into the top of the cookie before baking.
Storing. Keep leftover Almond Cookies in a sealed container at room temperature.