Sift together 3 cups flour and next 5 ingredients; set aside. Cream sugar and margarine at medium speed of a heavy-duty stand-up mixer until light and fluffy (about 5 minutes). Add almonds, milk, and egg; beat well. Gradually add flour mixture to the creamed mixture, beating at low speed until well-blended (dough will be stiff). Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill dough and cookie mold 1 hour.
Place 1 portion of dough on a well-floured surface, and sprinkle the dough with flour. Roll to 1/8-inch thickness; add enough of remaining flour to prevent dough from sticking to surface and rolling pin. Using a mold with 2 x 1 1/2-inch imprints, press mold firmly into dough. Remove mold; let dough stand for 5 minutes. Cut cookies apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper).
Bake at 325º for 16 minutes or until firm when lightly touched. Let cool on wire racks. Store loosley covered.