Preheat your oven to 390°F (or 355°F for a convection oven) and line three baking trays with parchment paper.

In a small saucepan over medium heat, melt the butter, brown sugar, and syrup until the sugar dissolves and the mixture is smooth. Allow it to cool slightly.

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, allspice, and almonds.

Pour the warm butter mixture into the dry ingredients and stir until a soft, thick dough forms.

Divide the dough in half, wrap each half in plastic wrap, and shape them into logs. Chill until very firm, at least 1 hour in the fridge or 30 to 60 minutes in the freezer.

After chilling, unwrap a log and shape it into a rectangle about 1.5 to 2 inches wide, then slice into pieces approximately 1/6 inch thick.

Place cookie slices on trays with space between them and bake for 8 to 12 minutes, watching closely until the edges just darken.

Cool cookies on the tray for 5 minutes before transferring to a rack to finish cooling.

Store baked cookies in an airtight container at room temperature for up to 3 weeks.

For longer storage, freeze the dough or baked cookies for up to 2 months. Wrap the dough tightly before freezing.