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Preheat oven to 350ᵒF/177ᵒC. Grease and line two cookie sheets.
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Cream together butter, peanut butter and sugars. Beat in the eggs.
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Mix and stir in the almonds.
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Using a #27 ice cream scooper, scoop batter and transfer into cookie sheets.
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Bake for 7-10 minutes or until edges are slightly brown.