In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes.
Beat in the oil, eggs and extract.
Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well.
Stir in almonds and toffee bits.
Shape into 1-in. balls; roll in sugar.
Place on ungreased baking sheets and flatten with a fork.
Bake at 350° for 12-14 minutes or until lightly browned.
