Step 1: Prepare Crumble Topping - In a medium bowl, whisk together all-purpose flour, light brown sugar, cinnamon, and nutmeg until combined. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Refrigerate for at least 30 minutes.

Step 2: Make Cookie Dough - Cream together softened unsalted butter and granulated sugar until light and fluffy. Add beaten eggs one at a time, mixing well. Stir in vanilla and almond extracts.

Step 3: Combine Dry Ingredients - In another bowl, sift together remaining flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, stirring until just combined.

Step 4: Chill Dough - Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 5: Preheat Oven - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6: Shape Cookies - Drop rounded portions of dough onto the baking sheet, lightly flatten, and top with the chilled crumble mixture.

Step 7: Bake - Bake for 10-12 minutes or until golden brown around the edges.

Step 8: Cool - Allow the cookies to cool for about 5 minutes before transferring to a wire rack.

Step 9: Optional Glaze - Whisk together powdered sugar with milk or brewed coffee; drizzle over cooled cookies.