1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil
1 tsp. almond extract
2 eggs
3 1/2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
1 (6 oz.) pkg. almond brickle baking chips
Sugar

Heat oven to 350 degrees. In large bowl combine sugars, butter and oil until well blended. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off.

In second large bowl combine flours, soda, tartar and salt; mix well. Add to sugar mixture. Mix at low speed until well blended. By hand, stir in almonds and brickle chips.

Using large tablespoons of dough, shape into balls and roll in sugar. Place 5 inches apart on ungreased cookie sheet. With fork dipped in sugar, flatten each in criss-cross pattern. Bake at 350 degrees for 12-18 minutes.