Preheat oven to 350F. Line standard muffin tins with paper liners.
Whisk together the flour, ground almonds and baking powder and sift; set aside.
Bake the sliced and slivered almonds until slightly golden. Let them cool.
Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth.
Add the flour mixture and the slivered almonds to the butter mixture and use a rubber spatula to mix until smooth.
Divide the batter evenly among the lined cups. Sprinkle the roasted sliced almonds on the tops of the muffins.
Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.
http://www.chez-k.org/muffins/almond-muffins/
