Almond-kissed Cookies

Preheat oven to 350°F (175°C). Finely chop ¾ cup of the sliced almonds and set aside; reserve the remaining ¼ cup sliced almonds whole for topping.

Whisk together all-purpose flour and baking soda in a small bowl until combined.

Beat softened butter and powdered sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.

Add the egg, freshly grated orange peel, and almond extract to the butter mixture, beating until well incorporated.

Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the finely chopped almonds and chocolate pieces until evenly distributed.

Drop rounded tablespoon-sized portions of dough onto ungreased baking sheets, spacing them about 2 inches apart. Top each cookie with a few of the reserved sliced almonds, pressing lightly into the dough.

Bake for 10-12 minutes until the edges are set and lightly golden but the centers remain soft.

Cool cookies on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.