Preheat oven to 350°F. Line baking sheet with parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty.
In a large bowl, stir together the nuts, flour, zest, salt, and Rodelle Vanilla Bean, split and scraped.
In a small saucepan combine the sugar, cream, corn syrup, and butter.
Cook over medium heat, stirring occasionally, until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat.
Pour the sugar mixture into the almond mixture and stir to just combine. Set aside to cool for 30 minutes.
Use a rounded teaspoon for three-inch cookies and a tablespoon for six-inch cookies.
Scoop batter and roll into balls.
Place on prepared baking sheet leaving 3 to 4 –inches of space between each cookie.
Bake on center rack for about 10 to 12 minutes. Rotate half-way through.
The cookies will be thin and should have an even golden color. Cool on baking sheet for a few minutes, then transfer to a rack to cool.
