Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, stirring halfway through.

In a large mixing bowl, combine softened unsalted butter and almond butter. Cream together with granulated and brown sugars until light and fluffy.

Add the large egg and vanilla extract to the creamed mixture, mixing until fully blended and glossy.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed until just combined.

Gently fold in the chopped toasted almonds for an even distribution.

Use a cookie scoop to drop rounded tablespoons of dough onto a lined baking sheet. Flatten slightly and bake for 10-12 minutes.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.