Almond Diamonds

Heat oven to 325°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

Knead cookie dough, flour and 2 teaspoons of the almond extract until smooth. Press evenly into the bottom of the prepared pan forming a slight lip at edges. Sprinkle almonds evenly over the top.

In a small bowl, whisk eggs, corn syrup, brown sugar and the remaining 2 teaspoons of almond extract. Pour over the sliced almonds.

Bake at 325°F for 35 minutes. Cool completely in pan on wire rack.

When cool, loosen edges with a small paring knife and gently remove from pan. Cut into diamonds.