Preheat oven to 325 degrees F. Line an 8x8-inch baking with parchment paper long enough to hang over the sides.

Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 2-3 minutes.

Add almond extract, vanilla extract, and salt, mixing until well combined. Add flour and mix just until combined. Stir in walnuts.

Transfer dough to prepared baking pan and flatten dough. To prevent dough from sticking to your hands, place plastic wrap on top and flatten with your hands or with a spatula. Use a fork to lightly prick the dough evenly 35 times. Cover and chill the dough in the fridge for 30 minutes or in the freezer for 15 minutes.

Use a sharp knife to cut the dough into 18 equal portions, 2.6 inches by 1.3 inches per cookie. Let cookies cool in pan on a wire rack until completely cool. Remove from pan and re-slice cookies if needed.

Beat together powdered sugar and maple syrup in a medium bowl until well combined. Add extra maple syrup for a thinner glaze. Drizzle maple glaze on cookies and serve.