Step 1

Preheat oven to 350F/180C and place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.

Step 2

In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.

Step 3

In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.

Step 4

Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.

Step 5

Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.

Step 6

Scoop 1.5 tbsp size cookies, place them in an airtight container on a sheet pan covered in plastic wrap and place in the fridge to chill for 2 hours- 24 hours.

Step 7

When ready to bake preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie balls two inches apart on to the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.