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Preheat oven to 350°.
In a medium bowl, beat butter with a mixer on medium 30 seconds.
Add granulated sugar; beat until light and fluffy.
Add egg and ½ teaspoon almond extract; beat until combined.
Stir in flour, baking powder and salt; mix well.
Divide dough into four pieces; roll each piece into a 10-inch log.
Place two logs 4 to 5 inches apart on each of two ungreased cookie sheets.
Flatten logs by hand until each is about 3 inches wide.
Brush with milk and sprinkle with sliced almonds.
Bake until edges just begin to brown, about 13 minutes.
While warm, bias-slice each log into eight 1-inch-wide slices.
Cool on cookie sheets 2 minutes.
Remove; cool on wire racks set over wax paper.
In a small bowl, stir together powdered sugar and the remaining 2 tablespoons milk and ¼ teaspoon almond extract until smooth.
Drizzle over cookies.