1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
4. Drop Heath English Toffee Bits and almonds into dough and gently combine.
5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
9. Repeat with remaining dough.
Notes
-For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.- Store cookies in an airtight container at room temperature for up to 3 days.Recipe adapted from Jacques Torres and The New York Times