This is a favorite cookie recipe from the book, "Cookies Unlimited" by Nick Malgieri.
In this book you will find more than 400 cookies from around the world.
It is no wonder this book has so many folded pages and splatters!

3 c. FLOUR
1 tsp. BAKING SODA
1 tsp. CINNAMON
12 tablespoons BUTTER
1 c. LIGHT BROWN SUGAR
l c. SUGAR
6 tablespoons WATER
2 C. WHOLE BLANCHED ALMONDS *(See instructions below)

*To blanch whole almonds: Place the almonds in a bowl. Pour boiling water to barely cover the almonds. Let the almonds sit for 1 minute.
Drain, rinse under cold water, and drain again. Pat dry and slip the skins off.

In a bowl, combine the flour, baking soda and cinnamon; stir well to mix.
Melt the butter in a large saucepan and remove from heat.
Stir in the brown sugar, granulated sugar and water and return to heat and bring to a boil stirring occasionally until the sugar has melted.
Remove from heat and stir in the almonds.

Pour the sugar and almond mixture in a bowl and add the dry ingredients.
Press the mixture in an 8-inch square pan that has been buttered and lined with plastic wrap or foil for chilling the dough.
Cover with more plastic wrap and chill overnight or until very firm.

Preheat oven to 350 degrees.

Topping:
1/2 c. SUGAR
1 tsp. CINNAMON

Mix sugar and cinnamon together.

Unmold the brick of cookie dough from the pan and place it on a cutting board.
Cut into three bars.
Wrap two of the bars and return to refrigerator while you cut the first.
Place on a cutting board and slice the cookies about 1/4 inch thick.
Place on cookie sheet covered with parchment or foil. (I prefer to use silpat mats for baking).

Sprinkle with cinnamon sugar and bake at 350 degrees for 15 minutes or until they are golden and firm.
Cool on racks. They will become crisp as they cool. Repeat with the remaining bars.

Store in a container with a tight fitting lid.

Note: If you don't want to bake all the cookies at once, wrap and freeze the bars of dough for up to a month.
When you want to bake them, thaw the bar(s) of dough overnight in the refrigerator and proceed with the recipe.

Makes 90 cookies.