Heat the oven to 400 degrees.

Spread almonds on a baking sheet and roast in the oven 5 minutes until they look a little puffed out.

Roughly chop almonds using a knife or pulse them in a food processor. Set aside.

In a mixing bowl or mixer, cream together the sugars and butter.

Add the egg, vanilla extract and almond extract and mix just until combined.

In a separate bowl, whisk together the flour, baking soda, salt and cardamom.

Slowly add the flour to the egg/butter/sugar mixture and mix until combined.

Heat oven to 350 degrees

Optional: Allow dough to sit for 15 minutes. I do this with all of my dough (and pancake batter), but you don’t need to do this if you’re in a hurry.

Form dough balls and place on a lightly oiled or parchment-lined baking sheet.

Bake for 11-13 minutes. Allow cookies to cool for at least 10 minutes before transferring to a wire rack to cool the rest of the way.