Ingredients
1
cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
3/4 stick (6 tbsp) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tbsp corn syrup
1/2 tsp vanilla
1/4 tsp almond extract
1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely
Directions
1.
Whisk together flour, baking soda, and salt.
Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes.
Reduce speed to low, then add flour mixture and mix just until a dough begins to form.
Add almonds and mix just until incorporated.
Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick).
Wrap in wax paper and chill until firm, about 2 hours.
Put oven rack in middle position and preheat oven to 325°F.
Butter a large baking sheet.
Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.) Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool.
Repeat with remaining dough. C
ooks' notes: Dough can be chilled up to 2 days, or frozen, wrapped also in plastic wrap, 1 month.
Transfer frozen dough to refrigerator to thaw slightly at least 2 hours before slicing.
Cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
