Mix flour, baking powder, and salt together in a bowl; set aside.
In a mixing bowl; combine butter, sugar, and almond extract until light and fluffy.
Add flour mixture to butter mixture 2 tablespoons at a time until will combined. Cover with plastic wrap; chill for about 2 hours.
Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart on a lightly greased or parchment lined cookie sheet; flatten slightly with the bottom of a glass. NOTE: Dampen bottom of glass and dip in sugar to press flaten cookies.
Bake at 400 degrees for about 7 minutes. Cookies should not brown!
Transfer cookies to a wire rack; cool until still slightly warm; placed slivered almonds on top of each cookie; drizzle with almond glaze. NOTE: I usually slide the parchment paper with cookies right on to the wire racks to cool. Once cooled to slightly warm, I then slide cookies onto wire rack, removing parchment paper. Place the used parchment paper under rack and then drizzle cookies with glaze. For easy clean up you can now toss the parchment paper.
DIRECTIONS FOR ALMOND GLAZE
Mix all ingredients together. You can use a spoon to drizzle this mixture over cookies or place in a ziploc bag and snip a small hole in corner of bag and drizzle from bag.