Makes 84| Hands-On Time: | Total Time:
- Heat oven to 350° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool.
- In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
- With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
- Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
- Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
- Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.
- Per ServingServing Size: 1 cookie
- Calories 44
- Fat 2g
- Sat Fat 1g
- Cholesterol 7mg
- Sodium 25mg
- Protein 1g
- Carbohydrate 5g
- Sugar 3g
- Fiber 0g
- Iron 0mg
- Calcium 7mg
What does this mean? See Nutrition 101 .
Always start with your cookie sheets at room temperature. If they are warm, the dough may melt and spread, leaving you with cookies that are unevenly baked and overly browned around the edges. A quick fix for a hot sheet: Run the underside under cold water until it’s cool.