Gather all your tools: mixing bowl, wooden spoon or spatula, baking sheet, parchment paper, and measuring cups. Preheat your oven to 175°C (350°F) and line the baking sheet with parchment paper. Toast the almonds in a dry skillet over medium heat for about 3-4 minutes until fragrant and golden, then let them cool before chopping coarsely.
In the mixing bowl, combine the softened butter and superfine sugar. Cream them together with a wooden spoon or spatula for about 2-3 minutes until the mixture is pale, fluffy, and slightly creamy, filling the air with a warm, nutty aroma.
Add the vanilla extract and the large egg to the butter mixture. Mix thoroughly until everything is well incorporated, and the mixture feels smooth and cohesive.
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, stirring gently to combine—be careful not to overmix, as this can toughen the cookies.
Fold in the toasted almonds, distributing them evenly throughout the dough. The dough will be soft but manageable; if it feels sticky, refrigerate it for about 15 minutes to firm up, making it easier to shape.
Using a teaspoon or small cookie scoop, portion out the dough onto the prepared baking sheet, spacing each portion about 2 inches apart. Slightly flatten each ball of dough with the back of a fork or your fingers to encourage even spreading and a slightly crunchy edge.
Bake the cookies in the preheated oven for 12-14 minutes. The edges should turn a light golden brown, and the aroma of toasted almonds will fill your kitchen. Keep an eye on them, as oven times can vary slightly.
Once baked, allow the cookies to rest on the baking sheet for about 5 minutes—they will continue to set and develop their crumbly texture. Then, transfer them carefully to a cooling rack and let them cool completely.
Finish with a light sprinkle of sea salt or a drizzle of honey if you like, to enhance the nutty flavor. Serve the cookies warm or at room temperature, enjoying their fragrant aroma and tender crumb.
