Sirupsnitter, Norwegian Christmas Cookies

Another Christmas cookie?!  Christmas is over!  But since the tree doesn't get thrown out until New Years, I'm in just under the wire.  Who knows, maybe you'll want to replenish the cookie tray one more time.  Besides, it's not like these are shaped like little santas or something.  They're diamonds, and I hear that any season is a good season for a diamond.  Plus, if you like something spicy with your crunch, but are tired of the ubiquitous ginger snap/gingerbread, these will provide a welcome respite.  They are highly addicting, so plan on grabbing a handful and washing it down with something equally warm and spiced.  I hear glögg is nice.  

Sirupsnitter

9 oz. Golden Lyle syrup

1 1/3 cup sugar

1/4 cup butter, melted

2/3 cup whipping cream

4 cups flour

1/2 teaspoon pepper

1 teaspoon ginger

1/8 teaspoon nutmeg

1 teaspoon anise

1/2 teaspoon baking soda

Decorations:

Blanched, halved almonds

Egg white wash

Warm the syrup, sugar and butter in a saucepan, then cool and add most of the cream, keeping 2 tablespoons out.  Blend the spices with 2 cups of the flour and add.  Stir the baking soda into the reserved cream and add that with the remaining 2 cups of flour.  The dough should be a bit wet, so you may want to leave a little of the flour out and add it in only if the dough is too wet.  Kneed the dough into a rectangle, wrap and refrigerate overnight.  When ready, roll the dough out very thinly on a lightly floured surface.  Do this a portion at a time so you have room to get it quite thin.  Using a fluted pastry wheel, cut the dough into diamonds.  Gently press half an almond into the middle of each diamond and brush each with the egg white wash.  Bake at 350 for 12 - 14 minutes, watch carefully because although they will brown to a beautiful golden color, they also burn easily.