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.