Spread the almonds on a baking sheet and toast in a preheated oven at 180°C (350°F) for 8-10 minutes until golden and fragrant. Shake the pan halfway through to ensure even toasting. Once cooled, chop them coarsely.
In a large mixing bowl, beat the softened butter with white and brown sugars using a spatula or mixer until the mixture is pale, fluffy, and slightly shiny, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating well after each addition until the mixture is smooth and combined.
In a separate bowl, whisk together the flour and salt, then gradually fold this dry mixture into the wet ingredients until just incorporated. The dough should be soft but manageable.
Gently fold in the toasted, chopped almonds to evenly distribute them throughout the dough.
Using a teaspoon or cookie scoop, portion out the dough and roll into balls. Place them on a parchment-lined baking sheet, spacing about 3 cm apart to allow for spreading.
Bake the cookies in the oven at 180°C (350°F) for 10-12 minutes, or until the edges are golden brown and the tops look just set. The aroma of toasted almonds and baked butter will fill your kitchen.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely, which allows the flavors to develop and the texture to set.
Enjoy these warm, fragrant cookies with a cup of tea or coffee, or store them in an airtight container for up to 3 days for a delightful treat that keeps that toasted almond aroma alive.
