Roll each between palms into balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 inches apart. Fill small bowl with water. Mound sugar on plate. Repeat with remaining dough.
Sprinkle rounds lightly with sugar.
Gently press several glazed almond slivers into each round in flower pattern. Cool on rack. Just before serving, dust cookies with powdered sugar if desired. Bon Appetit magazine, date unknown. Please take a moment to review our Privacy Statement.