Preheat the oven to 350℉. Line a large baking sheet with parchment paper.

In a large bowl, cream together with an electric mixer the butter and sugar. Slowly add in the eggs and almond extract.

In a separate bowl, combine all the dry ingredients. Slowly beat the flour mixture into the butter mixture. Beat until you have a nice, smooth dough.

Using a cookie scoop, scoop the dough on the baking sheet, about 2" apart. Gently press the sliced almonds into the top of the cookies and bake for 12-15 minutes or until the edges are brown and the middles are soft.

Transfer the cookies to a wire cooling rack. Cool completely and store in an airtight container for up to 5 days.

Serving is 1 cookie per person.