Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine almond flour, coconut flour, granulated sugar, baking powder, and salt. Whisk until evenly mixed.

Add cold, cubed unsalted butter to the dry mixture and work it into coarse crumbs.

In another bowl, whisk together eggs, unsweetened almond milk, and vanilla extract.

Pour the wet mixture into the dry mixture and stir gently until just combined. Fold in any optional add-ins if using.

Turn the dough onto a lightly floured surface and shape into a 1-inch thick disc.

Cut the disc into 8 equal wedges and place them on the prepared baking sheet.

Bake for 15-20 minutes until golden brown. A toothpick should come out clean when inserted.

Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.