Preheat oven to 350° F
Prepare baking trays with either parchment paper or silicone mats.
In a separate bowl mix baking powder, flour, almond meal, salt and set aside.
Via stand mixer (or hand mixer) add butter, brown sugar and white sugar and cream till fluffy, which means at least 4 minutes on medium-high speed.
Scraping the sides as needed.
Add in the eggs and again combine well.
Next, almond extract.
Last, take the dry mix of baking powder, salt, almond meal, and flour and add it little by little to the wet mixture keeping the speed low and then increasing speed once all contents are lightly combined.
Mix to combine well.
Once complete, fold in slivered almonds.
Using a cookie scoop or a mini scraper and tablespoon, drop by the spoonful onto prepared tray.
Bake in the oven for 11-13 minutes until the cookies are golden brown on the exterior edges.
Remove and allow cookies to cool on the baking pan for about 5 minutes.
Once time has passed, move cookies to a cooling rack for an additional 30 minutes to an hour.