Preheat oven to 375 degrees F. and place an oven rack in the upper third of the oven.
Line two cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment, beat butter for one minute.
Add sugar and beat until pale, two more minutes.
Add both extracts, beat and scrape the bowl and beat again.
With the mixer running on low, add one egg at a time and incorporate before adding the next. Scrape and beat again to combine.
In a large bowl, mix flour, baking powder and salt.
Mix the milk and orange juice together.
With mixer on low, alternate adding flour mixture and milk mixture and beat just to combine. Scrape and mix again.
Place half the batter into a piping bag fitted with a large tip (affiliate link) and pipe out four-inch long cookies (refill bag as needed). We placed 15 each on two pans for a total of 30 cookies, each four inches long.
Bake one pan at a time in the upper third of your oven for ten minutes. Remove and bake the next pan for ten minutes. The cookies will be light in color.
As each pan comes out, remove the cookies to a rack to cool by sliding the parchment onto the cooling rack. Wait five minutes then remove the cookies from the parchment to cool further directly on the rack.
In a small bowl, mix the confectioner’s sugar, milk and the almond extract to a smooth consistency.
Once the cookies are cool, line them up on a parchment lined cookie sheet and with a spoon or small whisk, drizzle on the icing over each one. The icing does not have to be neat or perfect or cover the whole top. Just need enough for the almond slices to stick.
Immediately sprinkle on the sliced almonds.
Let sit ten minutes to set up and harden a bit then place on a serving platter to serve.
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