In a mixing bowl first whisk butter and powdered sugar until smooth.
Add vanilla essence, cornstarch, salt and mix well.
Then add the rice flour in batches along with ground alomnds and mix.
Make a dough by adding 1 tbsp of water at a time.
Divide the dough into two parts first.
Place a parchment paper on work surface and put one part of the dough.
Cover the dough with another parchment paper and start to roll out the dough to a thickness of about 1/2 inch.
Now peel the top parchment paper and sprinkle half of the amond slices all over.
Gently pressed and then cut the rolled dough into any desired cookie shape. I have kept these as rectangular.
With the help of a flat spatula, transfer the the cookies onto a baking tray lined with parchment paper keeping about 1 inch space in between.
Similaly make shapes from the other part of the dough and arrange over the baking tray.
Keep the tray in the refrigerator to chill.
Meanwhile preheat the oven at 170 deg C.
Bake the cookies for 10-12 minutes or until the edges just start to browned.
Transfer the tray to a wire rack and allow to cool.
Store these Rice Flour Almond Cookies in an air-tight container to serve later !