Ingredients

• 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

Instructions

1. Whisk together flour, baking soda, and salt.
2. 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.
3. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
4. 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.)
5. Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.