Preheat your oven to 350°F and spray a mini doughnut pan with baking spray.
Combine the flour, baking soda, baking powder and salt in a medium bowl and set aside.
In a large bowl beat together the egg and oil, then add sugar, almond and vanilla extra. Mix until combined.
Add the dry ingredients into the wet along with the tablespoon of poppy seeds, until combined. Do not over mix.
Place the cookie dough into a re-sealable plastic baggie or pastry bag and slowly pipe the dough into the prepared mini doughnut pan.
Bake for 8 minutes. Watch carefully so they don’t over bake. Let the cookies cool in the pan for 5 minutes before turning them out onto a wire rack. If they stick a little, use a rubber spatula to help them out.
FOR THE GLAZE:
In a medium bowl combine sugar, orange juice, melted butter, extracts and salt and stir. Dunk the cooled doughnut-cookies into the glaze letting any excess drip back into the bowl. Place back on the wire rack so the glaze can harden.