In a medium bowl, whisk together flour, baking soda and salt.
In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.
Dust a work surface with flour. Scoop out a walnut-sized piece of dough and roll into an 8-inch log. Shape into a “U” then cross the arms twice, pressing the ends together at the end. Repeat shaping with remaining dough, using flour as needed to prevent sticking. Chill cookies on a parchment paper-lined baking sheet for 30 minutes, until very firm.
When ready to bake, preheat oven to 350°F.
Brush cookies with beaten egg and sprinkle with clear sprinkles. Bake for 10-12 minutes, or until just golden on the edges.
Let cool 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely.