Instructions

• Preheat oven to 350ºF. Line baking sheets with parchment paper and set aside.
• In a large bowl, beat 1 cup softened unsalted butter at medium speed until creamy.
• Gradually add 2 cups granulated sugar and 1 cup sifted powdered sugar to the butter, beating until well combined.
• With the mixer running on low, add 1 cup vegetable/canola oil in a steady stream. Add 2 large eggs one at a time, mixing after each until incorporated. Stir in 1 tsp almond extract.
• In a separate bowl, whisk together 4½ cups all-purpose flour, 1 tsp baking soda, 1 tsp salt, and 1 tsp cream of tartar.
• Add the dry ingredients to the butter mixture in two additions, mixing on low speed and stopping as soon as the dough comes together. Do not overmix.
• Fold 2 cups sliced almonds and 1 (6-oz) package almond toffee bits into the dough with a spatula until evenly distributed.
• Using a medium cookie scoop (about 2 Tbsp) or spoon, portion dough into balls. Roll each ball in additional granulated sugar to coat.
• Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Dip a fork in granulated sugar and gently flatten each cookie in a criss-cross pattern.
• Bake at 350ºF for 10–12 minutes, until the edges are set and the tops are lightly golden.
• Cool the cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.