Cream together the butter, white and brown sugar and eggs.

Sift the dry ingredeints and mix into the creamed mixture.

Stir in the slivered almonds.

Drop by rounded tablespoon onto greased or lined cookie sheets.

Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.

Cool slightly, remove to cooling racks.

This makes a crisp cookie.

Store in freezer to keep fresh.

Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.

If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.

If this is the case you may want to half the recipe.

I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.