Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.​

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.​

Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat until well combined and smooth.​

In a separate bowl, whisk together the rice flour, baking powder, and salt.​

Gradually add the dry ingredients to the wet mixture, mixing until just combined. If you’re adding chopped nuts, fold them in at this stage. The dough should be soft but manageable.​

Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheet about 2 inches apart. Gently flatten each ball with your fingers or the back of a spoon to about ½-inch thickness.​

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.​

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.​