Preheat the oven to 400°F.

In a large bowl or using a stand mixer, cream together 1 cup softened butter and 3/4 cup sugar until light and fluffy. Add 1 teaspoon almond extract and mix just until incorporated.

In a separate bowl, sift together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing just until a cohesive dough forms.

Place some of the additional white sugar in a small shallow bowl (enough to coat the bottom of a glass). Using a cookie scoop or your hands, portion the dough into 1-inch balls.

Arrange the dough balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass into the bowl of white sugar and use the sugar-coated bottom of the glass to lightly flatten each dough ball (re-dip the glass in the sugar as needed).

Bake the cookies for 7–8 minutes, or until they are slightly colored at the edges. Remove the pan from the oven and let the cookies cool on the baking pan for 1 minute.

Transfer the cookies to a wire rack to finish cooling completely.

While the cookies cool, make the glaze: in a small bowl combine 1 cup powdered sugar and 1/2–1 teaspoon almond extract. Gradually add 2–3 teaspoons water, mixing until the mixture reaches a smooth, drizzleable glaze consistency. Add green food coloring if desired and mix until evenly colored.

Drizzle the cooled cookies with the glaze and immediately top each cookie with toasted sliced almonds.