Dice cold butter into ½-inch cubes. Add all ingredients to bowl except almonds. With clean hands, combine ingredients together until fully incorporated with sandy texture. Roughly chop almonds and fold into dough. Use hands to roll dough into cylinder, about 1½ inches in diameter. Wrap dough in plastic wrap or parchment paper and place in fridge until chilled throughout, about 2 hours. Before removing dough from fridge, preheat oven to 350 degrees F. Cut cookie dough into ½-inch rounds and place on baking sheet lined with parchment paper. Bake for about 14 minutes, until cookies start to lightly brown on top. Allow to cool completely before eating.