Ingredients
1-1/2 cups butter, softened1 cup sugar1 cup packed brown sugar3 large eggs, room temperature4 cups all-purpose flour3 teaspoons ground cinnamon1 teaspoon baking soda1/2 cup finely chopped almonds2 packages (2-1/2 ounces each) whole unblanched almonds
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
