Cream the butter and ¾ cup sugar until light and fluffy, about 2 minutes.

Beat in the egg and almond extract until smooth.

Whisk together the flours, baking powder, and salt, then fold into the wet mixture just until combined.

Scoop dough into balls, roll in sugar, and place on parchment-lined sheets. Press sliced almonds on top if using. Bake one sheet at a time at 350°F for 10 to 12 minutes.

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.