Add to dry ingredients and stir just until blended (batter will be sticky).
Roll 1 tablespoon dough into a ball and flatten to form a cookie about 1¾ inches in diameter. (it’s helpful to dip hands and utensils in water when working with this sticky dough)
Press a cluster of blanched, slivered almonds (about 5) into centers of each cookie.
Place cookies on prepared baking sheets, spacing about 1 inch apart.
Bake until bottoms are lightly browned, about 12 minutes.
Allow cookies to cool in pans for several minutes, then remove to wire racks to cool completely.