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1
Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
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2
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl.
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3
Beat in the eggs and extracts.
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4
Add the flour mixture in three parts and stir just until blended.
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5
Stir in the chocolate chips and chopped almonds.
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6
Drop 1 rounded tablespoonful of dough onto parchment paper lined baking sheets, spacing 1-inch apart (do not flatten dough).
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7
Slide into a preheated oven at 325 degrees. Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes.
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8
Cool the cookies on the baking sheets for about 5 minutes. Transfer to a cooling rack and cool completely.
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9
Place the softened ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
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10
Make the sandwiches! Arrange the cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Enjoy!
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11
You can cover and freeze the sandwiches for at least 3 hours if you want them firmer. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen. The cookies also can be prepared 1 day ahead. Store airtight at room temperature.
