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Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the eggs and maple syrup until smooth and fully combined. If adding almond extract, add ½ tsp at this time and whisk it in.
Add the almond flour and fold with a spatula until a thick, smooth batter forms and no dry spots remain. The batter will be thick, like a paste.
Transfer the batter to the prepared pan and spread into an even layer, smoothing the top with an offset spatula or the back of a spoon. You can also press a piece of parchment paper on top and then use your hands to smooth the mixture evenly across (remove the parchment paper on top when you're done). Sprinkle the sliced almonds evenly over the top, gently pressing them into the surface.
Bake for 25–30 minutes, until the bars are golden brown around the edges and lightly browned on the surface. The center should look set and no longer appear wet or raw. A toothpick inserted should come out clean.
Let the bars cool in the pan fully before removing. After removing the bars from the pan, cut them with a large sharp knife. If desired, you can also dust the bars with powdered sugar before cutting.
Store any uneaten bars in an airtight container in the fridge or freezer.