Start by spreading the almonds on a dry skillet over medium heat. Toast them, stirring frequently, until they turn golden and fragrant, about 5 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and slightly pale, about 3 minutes. This creates a creamy base for your cookies.
Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth. This helps incorporate air and keeps the batter tender.
In a separate bowl, whisk together the flour, baking soda, and a pinch of sea salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spatula until just combined—be careful not to overmix, to keep the cookies tender.
Fold in the toasted almonds carefully, ensuring they are evenly distributed throughout the dough without crushing the nuts or overworking the mixture.
Using a tablespoon or cookie scoop, portion out the dough into 12 evenly sized balls. Place them on a parchment-lined baking sheet, spacing each about 2 inches apart to allow room for spreading.
Bake the cookies in a preheated oven at 180°C (350°F) for 10-12 minutes, until the edges turn a beautiful golden brown and the cookies start to crack slightly. The aroma of toasted almonds will fill your kitchen.
Once baked, remove the cookies from the oven and sprinkle a tiny pinch of sea salt on top if desired. Let them rest on the baking sheet for about 5 minutes; they will firm up as they cool.
Transfer the cookies to a cooling rack and allow them to cool completely for about 10 minutes. This final step ensures they develop their crisp edges and tender centers.
Enjoy these warm, nutty cookies with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to 3 days for continued freshness and crunch.
