Anonymous August 26 2005

1 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 stick (6 tablespoons) 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

completely

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. Cooks\' 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.