1-3/4 cups flour
2 tsps baking powder
1/8 tsp salt
1/2 cup softened butter
1 cup sugar
1/2 tsp almond extract
1/2 cup slivered or sliced almonds
Stir dry ingredients together. Cream butter and sugar and then add the egg and extract. Add the dry ingredients. Divide the dough into 4 pieces and roll each piece into a log approximately 12″ long. Place on a parchment lined sheet. Pat each log down until it is about 3″ wide. Brush with some milk and top with some almonds. Press the nuts down into the dough.
Bake at 325 degrees for 12 -15 minutes.
Remove cookies and let cool completely.
When cool, mix 1 cup confectioners sugar, 1/8 tsp almond extract and about 3-4 tbsps milk to make a drizzly icing. Drizzle over logs. Let set completely and then cut into strips at a diagonal.
Store in airtight container at room temp for about 3 days or freeze, well sealed, for up to 3 months.