I have a question about the recipe "Flo Braker's Pains D’Amande" from Genius Recipes. Are those really sliced almonds or are they slivered almonds?
Looking at the photo I'd say sliced. They are cut into cross-sections.
I used slivered (was what I had) and they turned out great.
We used sliced blanched almonds -- great to know slivered works too!