Instructions

• Preheat the oven to 350°F. Do not grease the baking sheets (use ungreased cookie sheets).
• Put the ½ cup granulated sugar for coating in a shallow bowl and set aside.
• In a large bowl, use an electric mixer to beat 1 cup granulated sugar, 1 cup powdered sugar, 1 cup (2 sticks) softened butter, and 1 cup vegetable or canola oil until well blended and creamy.
• Add 1 teaspoon almond extract and 2 large eggs to the butter-sugar mixture and mix until combined, scraping the bowl once or twice.
• In a separate bowl, whisk together 3½ cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cream of tartar until evenly combined.
• Add the dry ingredients to the wet ingredients in batches and mix on low speed until just blended and a dough forms. Do not overmix.
• Stir in 2 cups coarsely chopped almonds and the one 6-ounce package butter toffee baking bits until evenly distributed.
• Scoop about 1 tablespoon of dough per cookie and roll into balls. Roll each ball in the reserved ½ cup granulated sugar to coat.
• Place the coated dough balls 3 inches apart on the ungreased cookie sheets. Dip a fork into the coating sugar as needed and press each ball with the fork to flatten slightly, making a criss-cross pattern. Re-dip the fork in sugar if it starts to stick.
• Bake in the preheated oven 12 to 18 minutes, until the cookies are golden brown and crisp at the edges.
• Remove the cookie sheets from the oven, let the cookies rest on the sheets for about 2 minutes, then transfer the cookies to a wire rack to cool completely.