In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Cut in butter and combine until it is the consistency of fine bread crumbs, stir in almond slivers.
In a small bowl with a fork beat together egg and milk. Then add to flour mixture, mix until just combined.
Move to a lightly floured flat surface, and knead gently just until combined (do not over knead). Gently roll with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters)*, cut with a 2 3/4 - 3 inch (7 centimeter) round cookie cutter.
In a heavy skillet add a little oil (spread with a brush), heat on low, (thinner cakes can be cooked on a medium low heat), add cake rounds and cover, turn when brown and continue to cook on low until done. If you cook them on too high heat, they will brown and not cook inside. Let cool, dust with powdered sugar. Enjoy!
*This depends on how thick you like them, thicker and you can slice them in the middle, spread with jam and make a sandwich.
The cakes should be stored in an airtight container at room temperature. They will keep for up to 5 days. They can also be frozen in a freezer safe bag or container for up to 2 -3 months.