Toast almonds in sauté pan over medium heat stirring constantly until lightly brown; set aside.
Preheat oven to 350°F.
Cream butter and sugars. Beat in egg and almond extract. Stir together flour, baking soda and salt; add to creamed mixture; blend thoroughly. Stir in almond pieces.
Drop rounded teaspoons of dough (approx. 1-inch diameter) on to ungreased cookie sheet.
Bake 12 minutes or until brown.
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