In a bowl, beat together the butter and caster sugar until light and smooth.
Add the almond extract and beat again.
Add the all-purpose and almond flour and mix till everything combines.
Add milk 1 tsp at a time as needed to form a soft but non-sticky dough. Avoid adding too much milk.
Cling-wrap the dough and place it in the fridge for atleast 1 hour.
Take out the dough from the fridge and divide it into two parts.
Take one half of the dough, place it between two pieces of parchment paper, and roll it out into a rectangle of even thickness of 1/8 inch.
Use a scalloped or flower shape cookie cutter (approx. 3 inch) to make discs and transfer the cut cookies to a parchment lined baking tray.
Roll out the other half of the cookie dough the same way and use the same cutter to make discs. Then, use small heart/flower/diamond shape cutters (1 inch) to cut out the centers of each disc. Transfer to a baking tray.
Place the trays with the cut cookie dough in the fridge for 10 minutes. Meanwhile, pre-heat the oven to 180 degree C.
Remove the trays and bake the cookies at 180 degree C for 12-15 minutes or until the cookies acquire a very light brown color.
Transfer the baked cookies to a wire rack and let them cool.