Line a baking sheet with parchment paper for easy removal.

Whisk together the all-purpose flour, baking powder, and kosher salt in a medium bowl until well combined.

In a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.

Add 1 ½ teaspoons of almond extract, then add the large eggs one at a time, mixing well after each addition until fully combined.

Gradually add the dry flour mixture to the wet butter mixture on low speed until just combined, being careful not to overmix.

For the glaze, whisk together the confectioners' sugar, whole milk, and ½ teaspoon of almond extract until smooth, adjusting milk for desired consistency.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake in a preheated oven (375°F / 190°C) for 8-10 minutes until lightly golden. Let cool completely on a wire rack before glazing.