📖 Instructions

1. Preheat your oven to 350°F (175°C). This is super important for even baking!
2. Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
3. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. Don't rush this step; it's key to getting those perfectly soft cookies!
4. Beat in 2 large eggs one at a time, then add 1 teaspoon of almond extract. Mmm, that smells amazing already!
5. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure there are no lumps!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!
7. Stir in 2 cups of slivered almonds. These will add a delightful crunch!
8. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Don't overcrowd them, or they'll spread too much.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them; ovens vary!
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
11. Once completely cool, store them in an airtight container at room temperature for up to a week, or freeze for longer storage. Enjoy!