Ingredients
1 stick unsalted butter (1/2 cup)
1/3 cup water
2+1/3 cups flour
1/2 tsp baking soda
1+1/2 cups turbinado sugar
1 tbs ground ginger
1 tsp cayenne
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp salt
1 cup slivered almonds (41/2 oz)
Preparation
Melt butter with water in a small saucepan over low heat, remove from heat and cool slightly. Sift together flour and baking soda into a bowl. Stir together sugar, spices and salt in a large bowl until just combined. Stir in butter mixture, (will look like wet sand) then almonds. Add flour mixture and stir to a sticky dough. Transfer dough to parchment paper and pat into an 8 by 6 inch rectangle (1 inch thick) and chill, covered, in freezer, until firm, 35 to 40 minutes. Preheat oven to 350 degrees. Cut dough into half (into two 4 by 6 inch rectangles). Cut each rectangle into 24 slices (1/4 inch thick). Arrange cookies 1/2 inch apart, cut sides down, on lined baking sheets. Bake cookies until golden brown and tops crack slightly, 25 to 30 minutes total. Cool 30 minutes. Cookies will be crisp when they cool.
