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Ingredients
- 1/2 cup packed light brown sugar
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup light corn syrup
- 1/3 cup all-purpose flour
- 1/2 cup sliced almonds, chopped
Method
- Preheat oven to 350F and generously grease 2 large baking sheets.
- Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth.
- Remove from heat, then stir in flour and almonds.
- Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes.
- (Cookies will spread to 5 to 6 inches.)
- Cool cookies on sheet 1 to 2 minutes.
- Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely.
- (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
