2 1/4 cups + 3 tbl. flour
3/4 teaspoon salt
2 1/4 teaspoons cinnamon
3/4 teaspoon ground cloves
1 cup + 2 tbl. unsalted butter room temp
1/2 cup + 1 tbl. lightly packed brown sugar
1/2 cup + 1 tbl. sugar
1 large egg white (for glaze)
1/2 cup slivered almonds, coarse chop (for glaze)
Sift flour, salt, and spices together into bowl. Using mixer on medium speed,
cream butter and sugars until light and fluffy, then scrape bowl. Add flour
mixture and mix on low 20 seconds, then on medium until dough is just blended.
Turn dough onto work surface and knead with your hands several seconds so it
comes together. Divide dough in half and form each half into slab; wrap in
plastic wrap and refrigerate 2-3 hours.
Fifteen minutes before baking, preheat oven to 350ºF and lightly grease baking
sheets. Remove dough from fridge and roll each slab between two fresh pieces of
plastic wrap; form rough rectangle 1/8" thick approx 15x10 inches. Remove wrap
and transfer each rectangle to baking sheet. Using pastry brush, glaze with egg
white and sprinkle almonds on top.
Bake til golden with darkening edges, about 20 minutes.
Remove baking sheets from oven and reduce oven temp to 325ºF. Cut each rectangle
(still on sheets) into 24 pieces. Return to oven and bake until deeper golden,
about 15 minutes. Let cool completely on baking sheets.
Store airtight in freezer up to 2 weeks.
Makes 48 cookies.