½ cup plus 2 tablespoons Billington’s Natural Milled Golden Cane Sugar or Wholesome Sweeteners’ Organic Sugar

9 tablespoons (1 stick plus 1 tablespoon) cool, unsalted butter, cut into pieces

¾ cup plus 2 tablespoons all-purpose flour

¼ cup light corn syrup

1 cup sliced almonds, preferably blanched

4 ounces semisweet chocolate

Tools

Two cookie sheets, well greased or lined with parchment paper or with nonstick baking mats; or nonstick cookie sheets

Mix the sugar and butter until smooth in a mixer fitted with a whisk attachment (or using a had mixer).  Add the flour and mix.  Add the corn syrup and mix.  Working by hand with a rubber spatula, fold in the almonds.  Form the dough into a 1 ½-inch thick long and wrap in plastic wrap or wax paper.  Freeze for at least 1 hour.  (The recipe can be made up to this point and keep frozen for up to 1 month.)

Heat the oven to 350 degrees F.

Remove the dough from the freezer and slice it into very thin rounds, less than ¼ inch thick.  Transfer the slices to the cookie sheets and bake until golden brown, 10 to 12 minutes.  Let the cookies cool on the pan.

Melt the chocolate.  Using the icing spatula, spread the flat bottom of each cookie with a thick layer of chocolate, then set aside to cool, chocolate side up.  Let the cookies sit at room temperature until the chocolate is firm.  Serve chocolate side down.  Store in an airtight container for up to 1 week.  Makes about 40.