Preheat oven to 325 degrees Fahrenheit.
In a medium sized bowl whisk to combine the almond flour with the salt. Set aside.
In a large bowl, using the hand held mixer with the whisk attachment, whisk together 3 of the egg whites with the cream of tartar until stiff peaks form. Next add the almond extract and the superfine sugar to the whisked egg whites and beat until well combined and your mixture appears glossy.
Fold in the almond flour using a rubber spatula. Your dough will be stiff at this point but mix well until you end up with a uniform batter.
Add in the last 2 egg whites and beat to combine using your hand held mixer. (At this point we switch to the paddle attachments of the hand held mixer).
Attach a large star shaped piping tip to your piping bag. Fill your piping bag with the cookie batter and pipe cookies onto a parchment lined cookie tray. Leave about 1 inch between cookies and pipe your cookies so that they are about 1 inch high. If you do not have a piping bag you can simply use a tablespoon or mini ice cream scooper to form balls of cookie dough.
Place a slivered almond on top of each cookie.
Bake in the middle rack of your oven for between 17 - 19 minutes until golden brown on the bottom of the cookie. The baking time will depend on how you have shaped your amygdalota.
Remove your baking tray from the oven and allow the cookies to cool for 5 minutes on the baking tray.
Transfer to a wire rack to cool completely.