Step 1

1 Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes

Step 2

2 Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits

Step 3

3 Finally, incorporate the egg

Step 4

4 Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long

Step 5

5 Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day

Step 6

6 Preheat the oven to 440 degrees

Step 7

7 Line two baking sheets with parchment paper

Step 8

8 Use a sharp knife to slice the log of dough into 1/2-inch rounds

Step 9

9 Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart

Step 10

10 Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking

Step 11

11 If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven

Step 12

12 Use a metal spatula to push in any wayward dough and coax the cookie back into roundness

Step 13

13 Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container