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1
In a bowl, combine the flour, baking soda, and salt; stir will to mix.
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2
In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla.
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3
Beat in the eggs, 1 at a time, beating smooth after each addition.
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4
Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
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5
Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter.
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6
Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard.
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7
Chill the dough until firm.
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8
Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
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9
When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
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10
Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife.
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11
Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch.
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12
Slide the papers from the pans onto racks.
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13
After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
