These ginger snaps come from the traditional book of the "sju sorters kakor" or "seven kinds of cookies," which were served at a kafferep, or a coffee party, as a way to welcome guests. A woman was to bake seven kinds of cookies: any more and she was a show-off; any less and she was cheap. Ginger snaps are still served in the winter months. —Taylor Rondestvedt
Stir together the butter, sugar, syrup, spices, baking soda, flour, and chopped almonds. Put the dough on your baking surface and work it until it is supple.
Split in half and shape two thick rolls, about 1 1/2 inches wide. Wrap in plastic and chill for a few hours or overnight.
Preheat the oven to 345° F. Remove the rolls, one at a time, and cut into thin slices. Place the cookies on lined or buttered cookie sheets and bake for 10 to 12 minutes. The cookies should be golden brown and have a bit of a crunch.