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1
Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl.
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2
Wipe the baking sheet clean.
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3
Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes.
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4
Beat in the egg.
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5
Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute.
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6
Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon.
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7
Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart.
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8
(Do not line the baking sheets with parchment paper-the cookies may stick to the paper.)
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9
Top each with some of the remaining almonds.
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10
Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through.
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11
Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely.
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12
(If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.)
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13
The cookies will crisp as they cool.
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14
Photograph by Cathy Larson
