Using electric mixer, cream the softened butter and sugar. Add eggs and almond extract and mix until well blended.
On low speed gradually add in your flour, salt and sliced almonds. Mix just until blended. Wrap dough in plastic wrap and refrigerat for 1-2 hours.
Preheat oven to 350.
Roll the dough into long pencil like strips about 1/2 inch thick and 3 inches long and bend into horseshoe shapes. Place on a cookie sheet either lined with parchment paper or lightly sprayed. Make sure to space them 2 inches apart.
Bake for 15-20 minutes or until very lightly browned. Carefully remove cookes (they will be fragile). While hot, very gently roll into confectioners' sugar and let cool. Once cooled completly, gently roll them again in confectioners' sugar. Store in airtight container.