In a medium bowl, whisk the einkorn flour with baking powder and salt until evenly combined, and then set it aside.
In the basin of a stand mixer, cream the butter and sugar together using the paddle attachment until light and fluffy, and then beat in the egg, vanilla and almond extracts. Working a half cup at a time, beat the dry ingredients into the wet ingredients until you form a smooth and uniform dough.
Spread a piece of parchment or waxed paper on your working surface, and roll the dough to ¼-inch thickness. Cover with another piece of parchment or waxed paper, and transfer to the refrigerator to chill for 1 hour.
Heat the oven to 350 F, and line a baking sheet with parchment paper.
Remove the chilled cookie dough from the oven, and cut out the cookies. Bake about 10 minutes, or until lightly colored at the edges. Transfer them to cool on a wire rack.