In  a food processor, blend sugar and almonds until almonds are very fine.  Cut the butter into medium-sized chunks and add with the motor running.  Process until smoth and creamy.  Add the extracts and milk, and process until blended, scraping sides of bowl.  Remove the cover and add the flour, sprinkling the salt on top.  Pulse in the flour just until the dough starts to clump together.  Scrape dough into bowl and refrigerate for 2 hours or overnight.

Preheat oven to 375 degrees.  Working with 1/4 of the dough, knead until slightly softened and roll it on a floured cloth to 1/8" thickness.  Cut cookies and transfer with metal spatula to cookie sheets, placing cookies 1" apart.  Bake for 8 - 10 minutes, watching closely, until cookies just begin to turn golden.  Spread a thin layer of Nutella on bottom of solid cooled cookies.  Top with cookie with hole in the middle.  Sprinkle decorations in center hole.