1. Before you begin with the recipe, make sure to bring your butter stick to room temperature. Please do not melt the butter in the oven or else the cookies won't hold their shape.
2. Preheat the oven to 350 F / 176 C. Add slivered almond pieces into a flat bowl and keep aside.
3. In a bowl, add the butter stick and confectioners sugar and cream the butter with a fork or spatula, until well blended, fluffy and paler color.
4. Next add the almond flour, salt and almond extract and incorporate the ingredients to form a dough.
5. Remove the dough ball from the bowl and roll the ball on the kitchen counter to make an even cylinder. This is your Marzipan.
6. Divide the cylinder into 8 equal parts.
7. Next take each part, roll it into a ball and slightly press each ball with your palm to flatten it, maintaining the edges.
8. Dunk one side of the disc in the bowl with slivered almonds and coat the slivered almond one one side. Repeat for remaining dough.
9. Line the cookie sheet with parchment paper and arrange the cookies with slivered almond side on top on the cookie sheet.
10. Bake for atleast 10 minutes until the edges start to brown. Depending on the oven and your elevation the cookies could take an extra 5 minutes so keep an eye on them.
11. Once the edges start to turn brown, remove them onto a wire rack and allow them to cool.

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