Preheat oven to 190 degrees.

Beat together the butter, sugar and rice flour until the mixture turns white. Add a few drops of vanilla essence and continue to beat.

Gradually add the flour to the mixture, while mixing on a low speed and then add the slivered almonds and continue to mix until a paste forms.

Turn mixture onto a cool bench dusted with flour and work until a smooth ball forms - I find it easiest to split the mixture into two balls and place one in the fridge, covered in glad wrap.

Roll almond shortbread mixture until it's approximately 1cm thick and use cookie cutter of your choice to cut out the shapes.

Repeat until you have used all of the almond shortbread mixture.

Bake in oven for approx 12 minutes until edges start to turn a golden brown