This crispy, yet soft and chewy cookie will delight young and old. Enjoy with a cup of tea or cold glass of milk for an afternoon treat or after school snack.
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
In medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, baking soda and cloves. Set aside.
In large bowl, using electric mixer, beat together eggs, sugar, corn syrup and extract until very creamy, about 5 minutes. Stir in flour mixture until combined.
Spoon by heaping tablespoonfuls (15 mL) onto prepared baking sheets at least 2 inches (5 cm) apart. Sprinkle centres of each mound with almonds. Bake for about 8 minutes or until lightly browned. Place cookie sheets on racks to cool completely.
Tip: Layer cooled cookies between waxed or parchment paper in an airtight container. Cookies will freeze for up to 1 month.