Preheat oven to 325 degrees F. Line 2 cookies sheets with parchment paper, set aside.

In a large bowl add the flour, baking soda, baking powder, cinnamon and salt.

In the bowl of a mixer cream the butter until light and pale.

Add in the sugars and continue mixing, about 1 minute.

Add the egg and extracts. Mix well to combine.

Slowly add in the flour mixture with mixer on low until all incorporated.

Bring mixer to medium speed and mix 30 seconds until dough forms.

By hand mix in the white chocolate chips and almonds.

Using 1 1/2 inch cookie scoop, scoop out each cookie and place on tray 2 inches apart.

Roll each scooped cookie into a ball, this helps achieve a uniform shape and size.

Bake 11-12 minutes or until crackled and golden brown.

Repeat with remaining batter.

Cool completely.

GARNISH:

Dip half of each cookie in melted white chocolate and sprinkle with the slivered almonds.

Let set in cool dry place.

Store in airtight container.