In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, about 3-5 minutes.

Beat in the egg, vanilla extract, and almond extract into the butter-sugar mixture. Gradually add the dry ingredients and mix until a soft dough forms.

Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use heart-shaped cookie cutters to cut out cookies.

Place the cut-out cookies on ungreased baking sheets, leaving space between each cookie. Bake for 8-10 minutes until edges are lightly golden.

Remove cookies from the oven and let them cool on wire racks before decorating.

To prepare royal icing, beat the egg whites until frothy. Gradually add powdered sugar and lemon juice, beating until smooth and stiff peaks form.

If desired, divide the icing and add food coloring for decoration.

Once cookies are cool, outline the edges with royal icing using a piping bag. Flood the centers with thinned icing and let dry completely.

Add decorative details with different colors of icing once the base layer has dried.