Sift together flour, baking soda, and spices into a large bowl.

In a separate bowl, beat heavy cream until it just slightly holds stiff peaks.

In another large bowl, beat butter and sugar until light and fluffy.

On low speed, beat in the corn syrup and whipped cream until just combined.

Add flour mixture and beat until well combined.

Form dough into a log and wrap in plastic wrap.

Chill the dough log until firm, at least 2 hours, and up to 2 days.

Preheat oven to 400 degrees F.

Cut dough into quarters and work with one quarter at a time, keeping the remaining dough covered and chilled.

Roll out dough on a floured pastry cloth as thin as possible (less than 1/8" thick and about 14" in diameter).

Cut out cookies with assorted 2" to 3" cutters.

Carefully transfer cookies to ungreased baking sheets with a metal spatula, arranging them about 1/2" apart.

Top each cookie with an almond slice.

Reroll scraps and cut out more cookies in the same manner.

Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes.

Cool cookies on sheets for 1 minute and transfer with a metal spatula to racks to cool completely.

Make more cookies with remaining dough in the same manner.

Store cookies in airtight containers at room temperature for up to 1 week.