Sift together flour, baking soda, cinnamon, cardamom, ginger, allspice, and salt. Set aside. Line baking sheets with Silpats (French nonstick baking mats). Set aside.
In a medium bowl, combine the egg, sugar, and corn syrup. Mix well. Add butter and almonds, and beat until well combined. Gradually add flour and spice mixture, mixing well after each addition, until a stiff dough is formed. Wrap tightly in plastic, and refrigerate for 2 hours.
Heat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/4-inch thick. Cut into rounds or animal shapes, and place on prepared baking sheets. Bake until cookies feel firm when touched, 7 to 10 minutes. Transfer cookies to a rack to cool.
This recipe yields about 3 dozen.
Yield: 3 dozen
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