Toasted Almond Macaroon Cookies

Preheat an oven to 350 degrees F (180 C). Line a baking sheet with aluminum foil. Place the slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste). Add the sugar and flour and process to a powder. Add the egg white, vanilla extract, and almond extract, and process until a wet paste forms. Using damp hands, roll the dough between your palms to form 1-inch (2.5-cm) balls. Place on the prepared baking sheet, spacing 2 inches apart. Place a whole almond in the center of each. Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days.