Preheat oven to 325°F.

In a bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, beat margarine (or butter) until softened.

Add sugar to the butter and beat until fluffy.

Add the egg and almond extract; beat well.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Divide the dough into fourths.

Form each portion into a 12-inch roll.

Place two rolls on an ungreased cookie sheet, spacing them 4-5 inches apart.

Flatten each roll until it is about 3 inches wide.

Repeat with the remaining rolls.

Brush the top of each flattened roll with milk.

Sprinkle approximately 2 tablespoons of sliced almonds over each roll.

Bake in a 325°F oven for 12-14 minutes, or until the edges are lightly brown.

While still warm, cut each roll crosswise on the diagonal into 1-inch strips.

Cool completely on a wire rack.

In a small bowl, stir together powdered sugar, almond extract, and enough milk (3-4 teaspoons) to create a drizzling consistency.

Drizzle the icing over the cooled bars.