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1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick unsalted butter; softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins 4 1/2 oz; toasted and cooled
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. (Feh! I used parchment paper - worked fine.)
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.
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick unsalted butter; softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins 4 1/2 oz; toasted and cooled
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. (Feh! I used parchment paper - worked fine.)
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.
