Step 1

Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow it to boil: most of the sugar should not be dissolved.

Step 2

Remove from heat and stir in the flour, baking soda, and almonds until well mixed.

Step 3

Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.

Step 4

To bake the cookies, preheat the oven to 325Fº (160ºC.)

Step 5

Using a very sharp chef’s knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they’ll be.

Step 6

Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.

Step 7

Cool completely, then store in an airtight bin until ready to serve.