Preheat oven to 350 degrees F. Line a large baking sheet with non-stick foil or spray with cooking spray.In a dry, skillet, cook the almonds over medium heat, stirring often, just until they start to brown.
Remove from skillet and let cool.Crumble cookie dough in a large mixing bowl.
Add the almond extract, flour, and almonds to the cookie dough and stir until mixed.Divide dough in half and shape into two rectangles about 11×2 inches each. With a spatula, transfer the rectangles to the baking sheet, spacing them about 5 inches apart.
Bake for 25-28 minutes. Carefully transfer warm rectangles to a cutting board and slice (no need to let them cool), slightly on the diagonal, about 3/4 inch thick. Carefully stand the cut cookies on the baking sheet and bake for another 10-12 minutes. Cool completely on baking sheet.
