In the bowl of an electric mixer, cream together the butter, sugar, salt, and extracts. Then beat in the egg.

In a food processor with metal blade, chop the slivered almonds and green pekoe tea until finely ground.

Add the almond/tea mixture to the creamed mixture, along with ginger and flour. Beat until well blended. The dough will be fairly firm.

Divide the dough into 2 balls. On a piece of wax paper or plastic wrap, shape the dough into logs about 2" in diameter. Roll them up in the paper/plastic and chill in the freezer for 30 min.

Remove from freezer. Slice dough into 1/2 inch thick slices and place the cookies on ungreased baking sheets. Press a whole almond into the top of each cookie. Bake in a preheated oven at 350°F for 12-15 min., until golden brown.

Remove to a wire rack. While still warm, roll each cookie in powdered sugar, tapping off the excess before returning the cookies to the rack to cool completely.

Prep time: 15 min. Chill time: 30 min. Cook time: 15 min.