Preheat oven to 325F and line an 8x8 metal baking pan with parchment paper leaving the sides high.

In a medium bowl whisk together all-purpose flour, sea salt and baking powder.

Using a stand mixer or large bowl, mix sugar and melted butter on low speed to combine.

Add in egg yolk, pure vanilla and almond extracts and mix again on low (about 30 seconds), stopping to scrape down the sides as needed.

Pour in dry goods and run on low until the dough is fully combined (about 60 seconds). Again, scrape down the sides as needed.

Transfer cookie dough into 8x8 pan and flatten with an offset spatula.

Bake for 20-22 minutes or until the edges look set; a toothpick comes out of the center with moist crumbs.

Cool on a wire rack then start your frosting.

Combine icing sugar and butter in the bowl of a stand mixer until smooth using the paddle attachment. If you want a slightly lighter, slightly thinner frosting add up to 1 tablespoon of milk, adding 1 teaspoon at a time.

Add orange food coloring (starting small) and mix again to incorporate the color. Keep putting in more until you get the desired color (note: I used ¼ teaspoon).

Place dollops of frosting over cooled bars (I prefer to do this in the pan), then add sprinkles. Slice and serve or chill for cleaner cuts.