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["Cover a baking sheet with plastic wrap (or line a 6""x9"" glass baking dish with plastic wrap).", "In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.", "Most of the sugar will 'not' be disolved.", "Remove the pan from the heat.", "Stir in the flour, baking soda and almonds. Mix well.", "Cool 5 minutes.", "On the sheet covered with plastic wrap, shape the dough into a 5""x8"" rectangle that is 1"" high, rounding out the edges and corners slightly - OR - press the dough into a 6""x9"" dish.", "Cover with more plastic wrap and chill at least 4 hours or overnight.", "Set the oven at 325u00b0.", "Line two baking sheets with parchment paper.", "Lift the block of dough from the baking sheet (or dish).", "Set it on a cutting board, discarding the plastic wrap.", "Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.", "Space the cookies on a bakiing sheet about 1/2"" apart.", "Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.", "With a wide spatula, turn the cookies over and bake 8 minutes more.", "Leave the cookies on the sheet to cool for 5 minutes.", "Transfer to a wire rack to cool completely.", "Store in an airtight container."]
