Sift the rice flour and brown sugar into a bowl. Mix in the almonds, and then work in butter with the hand. Stir in the ice water. Break off tablespoon-size pieces of dough and shape into balls. Arrange on a greased cookie sheet, leaving at least 1 inch between each. Flatten slightly and place an almond in the center of each. Bake cookies for 12 minutes, or until delicately browned.