Rebecca Rather suggests tracking down the golden syrup because it gives the cookies a distinctive caramel flavor.

2 cups sliced almonds, divided
1/2 cup unsalted butter
1 cup sugar
1/2 cup dried cranberries
1/2 cup golden raisins
1 1/2 tsp. finely shredded orange peel
1/2 cup golden syrup (such as Lyle’s) or light-colored corn syrup
3/4 cup all-purpose flour

1. Line baking sheets with parchment paper or a nonstick baking liner (Silpat) or generously grease them. Set aside.

2. Process 1/2 cup of the almonds in a blender or food processor fitted with a metal blade until they are finely ground. Melt the butter over low heat in a medium saucepan. Remove the saucepan from the heat and add, one at a time, the sugar, cranberries, raisins, orange peel, syrup, and flour, stirring after each addition. Stir in the ground and sliced almonds.

3. Using 1 tablespoon dough per cookie, roll mixture into balls. Dough will be sticky; moistened hands help. Place 3 inches apart on cookie sheets; cookies will spread. Bake in a 350 degree oven for 12 minutes or until golden brown. Cool on sheets 10 minutes; transfer to wire racks to cool completely.

4. Store in an airtight container at room temperature up to 4 days (on humid days, cookies may lose their crispness when stored at room temperature). Or store in freezer up to 1 month. Makes 45 cookies.

Recipe reprinted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather, published by Ten Speed Press.