Position the oven racks in the middle and lower-middle positions and preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.

In a large mixing bowl, combine granulated sugar, softened unsalted butter, fresh orange zest, olive oil, orange extract, vanilla extract, salt, and baking powder. Blend until thoroughly incorporated.

Crack in the egg and continue mixing. Use a rubber spatula to scrape down the sides and bottom of the bowl to combine well.

Gradually mix in the all-purpose flour and almond flour until a uniform, cohesive dough forms.

Using a #30 cookie scoop, portion the dough into rounded balls, about the size of a tablespoon. Arrange the cookie dough balls on the prepared baking sheets, leaving space between each.

Place the baking sheets in the preheated oven and bake for 14-16 minutes. The cookies should puff slightly but not brown at the edges.

Remove the cookies from the oven and let them rest for about 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.

While the cookies cool, whisk powdered sugar with fresh orange juice until smooth and creamy. Adjust consistency with more juice if necessary.

Dip cooled cookie tops into the glaze and allow excess to drip off. Place glazed cookies on a wire rack to set before storing.