This should be a crisp cookie with a bit of crunch, very similar to the danish cookie my mother made with brown sugar. This is just another recipe I got from The Nordic Baking Book by Magnus Nilsson
200 grams(1 3/4sticks) of butter at room temperature
200 g (1 cup) sugar
120 g (1/3 cup) golden syrup
250 g (2 cups) all purpose flour
1 tsp baking soda
1 cup almonds with the skin still on, coarselychopped. ( I used blanched slivered almonds but I think the skin on almonds would look better)
Put the butter, sugar and golden syrup into the bowl of a stand mixer fitted with the paddle attachment and work until combined. Add the dry ingredients and work until it is a smooth dough.
Tip the dough out onto a lightly floured work counter and divide it into 4 equal pieces. Roll the pieces into logs of about 1 1/2 inches in diameter and wrap each one tightly in plastic wrap. Leave in the refrigerator 3 hours or overnight.
Preheat oven to 345 F and line several baking sheets with parchment paper.
Cut the logs into 1/4 inch thick slices and pale the slices onto the prepared baking sheets. Bake for about 10 minutes or until just golden. Remove from the oven and leave them to cool
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