In a medium sized mixing bowl, sift the flour, baking soda and salt together. Set aside.

In a larger mixing bowl, cream butter and granulated sugar together on medium speed, mixing until fully incorporated. Add eggs, one at a time, beating between each addition until fully incorporated.

Add vanilla and almond extracts, beat on low to combine.

Add half of the flour mixture to the butter and sugar, beat just until combined, then add buttermilk and beat on low until incorporated.

Add remaining flour and beat just until you no longer see streaks of flour. Use a rubber spatula to scrape sides and bottom of bowl, then fold mixture a few times to make sure everything is fully mixed.

Cover with plastic wrap and chill in the refrigerator for 1 - 2 hours. Cookie dough will be slightly soft and a little sticky, but it should be firm.

Preheat oven to 325°F with convection fan // 350°F without convection (150°C fan // 180°C // Gas mark 4). Line baking sheets with silicone baking mats or parchment paper.

Using a small cookie scoop (1 1/2 tbsp.), portion dough onto baking sheet, leaving at least 2 inches between cookies. They will spread! Bake one tray at a time, rotating halfway through baking time. *See notes. Bake for 12 - 14 minutes, until golden brown around the edges and dry on top.

Remove from oven and let cool on pan for 5 minutes before moving to a cooling rack to cool completely.

Mix ingredients for glaze in a small bowl and use a small offset spatula (or knife) to spread glaze on cooled cookies. Top with toasted almonds, if desired.