In a small mixing bowl, combine the flour and the almond flour; set aside.
In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Stir in the almond and vanilla extracts. Stir in the flour almond mixture.
Roll the dough into 2-inch diameter logs. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 300 degrees.
Cut the dough into 1/4 inch slices and place on an ungreased baking sheet 2 inches apart. Bake in the preheated oven until edges are just beginning to brown, 30-35 minutes. Let cookies cool on baking sheets for 3 minutes. Remove to a wire rack to cool completely.
Place completely cooled cookies on a parchment-lined baking sheet.
In a mixing bowl, stir together confectioners' sugar, corn syrup, 2 tablespoons of milk, and almond extract until smooth. Add more milk, a little at a time, to thin icing to a drizzling consistency.
Pour icing into a small ziplock. Cut off a small piece of one corner and drizzle each cookie with icing. Allow icing to set. Store cookies in an airtight container.