Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Lightly grease 2 baking sheets.

In a mixing bowl, combine all-purpose flour, ground almonds, cream of wheat, and baking powder.

In a separate large bowl, cream vegetable shortening and granulated sugar until light and fluffy.

Beat in the egg until well combined.

Gradually blend the dry ingredients into the wet ingredients.

Cover the dough and chill in the refrigerator for 2 hours.

To prepare the glaze, melt butter in a small bowl.

Add granulated sugar and corn syrup to the melted butter.

Beat the glaze until smooth.

Remove the dough from the refrigerator.

Drop the dough by spoonfuls, spacing them 1 1/2 inches apart, onto the prepared baking sheets.

Bake in the preheated oven for 10 to 12 minutes, or until lightly colored.

Remove the cookies from the oven.

Brush the tops of the cookies with the prepared glaze.

Sprinkle the slivered almonds evenly over the glazed cookies.

Return the cookies to the oven and bake for an additional 5 minutes.

Transfer the baked cookies to wire racks to cool completely.