Preheat your oven to 375°F (190°C). In a small bowl, combine the all-purpose flour, baking soda, and baking powder. Stir them together well and set aside.

In a large mixing bowl, cream together the softened unsalted butter and white sugar until the mixture is light and fluffy (about 2-3 minutes). Then, beat in the egg, vanilla extract, and almond extract until well combined.

Gradually add the dry ingredient mixture to the wet ingredients. Mix well until the dough comes together but do not overmix.

Using a rounded teaspoon, scoop the dough and roll it into balls. Place them on ungreased cookie sheets, ensuring they have enough space between them. Use the bottom of a glass to flatten each ball slightly.

Bake in the preheated oven for 8 to 10 minutes or until the edges are golden. Remove from the oven and allow them to cool on the cookie sheet before transferring to a wire rack.

To make the glaze, whisk together the powdered sugar, milk, and scraped vanilla bean seeds in a small bowl. Once the cookies are cool, drizzle this glaze over each cookie.