Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
• Spread the 1 cup (or so) sliced almonds (for topping) in a single layer on a small baking sheet and toast in the preheated oven 5–7 minutes, watching closely, until light golden. Remove and cool completely. (Keep oven on for the cookies.)
• In a medium bowl, whisk together 2-1/4 cups flour and 1 teaspoon baking soda; set aside.
• In a large bowl, cream together 1 ½ sticks butter, ¾ cup brown sugar, and ¼ cup sugar until light and fluffy.
• Add the 1 (3.4 oz) package instant vanilla pudding mix to the creamed butter and sugars and beat until well blended.
• Add 2 eggs and 1 teaspoon almond extract to the mixture and beat until combined.
• Gradually add the flour/baking soda mixture to the wet ingredients and mix just until combined (do not overmix).
• Stir in 1 cup chopped sliced almonds until evenly distributed.
• Roll dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheets.
• Bake at 350°F for 10–12 minutes. Remove from oven and transfer cookies to a wire rack to cool completely before frosting.
• To make the frosting: in a small saucepan over low heat, combine ½ cup brown sugar, 2 tablespoons milk, and 3 tablespoons butter. Stir until the brown sugar is completely dissolved into the liquid, about a few minutes. Remove from heat.
• Immediately stir in ½ teaspoon almond extract, then add 1 cup powdered sugar and stir until smooth with no lumps. Work quickly—the frosting will begin to set.
• Frost the cooled cookies, top each cookie immediately with the toasted sliced almonds, and allow the frosting to harden before serving.