Beat the almond flour, salt, and butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for 3 minutes. The mixture will become coarse and chunky looking.

Add one of the eggs and the almond extract: Mix them in on low speed until just incorporated.

Add the flour, sugar, and baking soda: Sift the flour, sugar, and baking soda and add to the mixture. Mix on low speed until just combined.

Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

Preheat the oven and prep the baking sheet: Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Beat the remaining egg: In a small bowl, beat the remaining egg.

Flatten the balls of dough onto the cookie sheet: Take pieces of dough and roll them into balls about ¾ inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

Press the slivered almonds into place, and paint the cookies with the egg: Press one silvered almond into the center of each cookie. Then, using a pastry brush or your finger, paint each cookie with the egg. (This will give the cookie a lacquered appearance once it bakes).

Bake: Bake at 325°F for 13 to 15 minutes, until the edges just begin to tan. Cool on the sheet on a wire rack.