Preheat the oven to 350 degrees.

In a small skillet, toast the sesame seeds over medium-high heat, stirring constantly, until light golden brown, about 5 minutes; immediately transfer to a bowl and cool completely.

In a large bowl, whisk the flour, baking powder and salt to combine.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.

Add the egg and almond extract and mix to combine.

With the mixer on low, add half of the flour mixture.

When it is almost fully incorporated, add the milk and mix on low to combine.

Add the remaining flour and mix just until combined; refrigerate the dough for 1 hour.

Using a small cookie scoop, scoop the dough into mounds

Roll into balls and then drop them into the toasted sesame seeds, rolling them around until fully coated; slightly flatten the ball and place onto parchment-lined cookie sheets.

Bake until lightly golden brown and they start to crack on top, about 15 minutes.

Transfer to a cooling rack; cool completely before storing in an airtight container for up to 3 days.