Preheat the oven to 350 degrees F

Line a baking sheet or two with foil, parchment, or a silicone mat and set aside.

In a sauté pan, melt the butter over medium heat. Once it has melted, keep cooking it over medium high heat until it becomes golden in color and fragrant. Once you notice little brown granules forming in the pan, turn off the heat, and transfer to a bowl to cool (for at least 5 minutes) while you prepare your other ingredients.

In a mixing bowl, sift together the flour, cornstarch, baking soda, salt, and set aside.

In another bowl, add the brown and granulated sugar. Add the cooled brown butter to the sugar mixture. Using an electric or stand mixer, mix the butter and sugar until well incorporated (about 45 seconds).

Next, add the egg, vanilla, and almond extract to the sugar and butter. Mix until the egg is just blended into the mixture. 10-15 seconds should do the trick. If you mix it too much at this stage, the cookies could become tough. (This was Pinch of Yum’s helpful tip!)

Add the dry mixture to the wet mixture, and stir with a spatula to bring everything together. Have patience, and make sure to scrape the sides and bottom of the bowl to get every bit of flour.

Once the mixture comes together, stir in the almonds and chopped dates until they are evenly distributed throughout the dough.

Scoop the dough into balls (using a 1 ¼ inch scoop or a tablespoon) to make 12-13 cookies. Place on the lined cookie sheet(s) about 2 inches apart and bake for 9-11 minutes.

Allow the cookies to cool on the pan for at least 15 minutes so that they can settle and become crinkly and delicious.

Enjoy with your favorite milk, or freeze for later!