Step 1: Prepare Your Dough

In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture.

Beat in the eggs, one at a time, followed by the almond extract . Mix well to ensure everything is evenly combined.

In another bowl, whisk together the all-purpose flour , powdered sugar , baking powder , and salt . Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—it can make the cookies dense.

Fold in the slivered almonds using a spatula for a perfect blend of crunch and flavor.

Step 2: Chill the Dough

Divide the dough into two equal portions and shape each into a flat disk. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the dough, making it easier to roll out and preventing the cookies from spreading too much during baking.

Step 3: Roll and Shape

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

On a lightly floured surface, roll out one portion of the chilled dough to about ⅛-inch thickness. Use a circular cookie cutter or a glass to cut out rounds. For a croissant-like shape, slice each round into wedges and roll them up starting from the wide end.

Place the shaped cookies onto the prepared baking sheet, leaving about 1 inch of space between them to allow for expansion.

Step 4: Apply the Egg Wash

In a small bowl, beat an egg with a splash of water to create an egg wash. Gently brush this mixture onto the tops of the cookies for a golden sheen. Sprinkle additional slivered almonds on top if desired for extra crunch.

Step 5: Bake to Perfection

Pop the cookies into the preheated oven and bake for 12–15 minutes, or until the edges are golden brown and the centers are set. Rotate the baking sheet halfway through for even baking.

Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.