• In a medium size bowl, whisk together the flour, sugar, baking powder and salt. 
• Whisk the eggs, almond and vanilla extract together and whisk into the batter.
• Pour the melted butter into the batter and fold until fully incorporated and shiny.  
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour to fully chill.

To Bake the Madeleines: 

• Heat the oven to 375°F and grease and flour the madeleine pan.  Alternatively you can use a baking oil/flour spray, brushing into the crevices. Place the pan in the freezer for 10 minutes to chill.
• Using a tablespoon or a 1 tablespoon cookie scoop, place a scoop of batter into each rounded cavity of the chilled pan.  
• Transfer the pan to the center rack of the oven and bake for 7-8 minutes, or until the edges look golden and crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes  before glazing and applying the sliced almonds.

To Make the Glaze:

• Sift the sugar into a small dish and add the almond extract and water stir until smooth.  
• Dip each madeleine into the glaze and allow to drip excess off, then place, pattern side up, on a wire cooling rack and add several slices of almond on each cookie while the glaze is still wet.  Allow to dry on the wire baking rack until the glaze is dry.