Pre heat the oven to 350 Degrees F (180 Degrees C).
Line a baking tray with parchment paper.
Whisk butter and sugar and light and fluffy.
Add eggs, almond extract and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tablespoon dough and make a ball.
Gently press the ball with your palms.
Arrange the cookies on the baking sheer keeping a distance of 1 inch between each cookie.
Bake for 12-15 minutes until the edges are browned.
Transfer the cookies on a wire rack and let them cool completely.
Store in an airtight container for upto a week.
You can press the cookies flatter to make them even more crunchy.Make an eggless version of these cookies by skip adding the eggs and instead add 2 tablespoon yogurt.Measure your flour correctly! If you add in more flour, your cookies might not turn out great, as they will be dry and crumbly.Butter should be at room temperature. Keep it out of the refrigerator 20 minutes prior to using it. If you press your finger in the butter, it should make an indentation. The finger should not go through it.If your butter is not softened, just cut it into thin slices and place them in the microwave, and heat for about 5 seconds on high.Keep scraping the sides of the bowl while mixing the ingredients.For an added Almond flavor, do not forget to top the cookies with more almonds.