In a large bowl, whisk together the flour, sugar, and salt.
Using a pastry blender, cut the butter into the flour mixture until it resembles fine crumbs. Add the eggs, almond extract, and green food coloring. Begin mixing with a wooden spoon and then mix with your hands. Mix until evenly colored. Cover and chill the dough for about an hour.
Preheat your oven to 350 degrees F.
Divide the dough into 24 1.5-inch sized balls. On a lightly floured surface, roll each ball into a 7-inch rope. Shape this rope into a circle and pinch the ends to seal.
Place the circles about 2-inches apart on an ungreased cookie sheet. Snip the edges of each circle with scissors to create texture.
Bake for 8 minutes or until the edges barely start to brown. Remove from the oven and transfer to a cooling rack to completely cool.
While the cookies cool, create the glaze by whisking together the confectioners' sugar, milk, and vanilla extract. You can add more or less milk to achieve the desired consistency.
Working three cookies at a time, drizzle the glaze over the cookies (I found this easiest to do with the glaze in a piping or plastic bag). Decorate with the red cinnamon candies, then sprinkle with the green sugar.
Cookies can be stored in an airtight container at room temperature.