Put the sugar along with the egg in a mixing bowl and whisk until smooth. Pour the almond extract, almond butter and salt. Whisk it again until its smooth.

Drop the butterscotch chips and using a rubber spatula, mix it to the dough.

Place the mixing bowl in the refrigerator for 5 minutes.

In the meantime, preheat the oven to 350F

Using a small cookie dough scooper (about an inch diameter), scoop the dough and layer on a cookie sheet. These cookies don’t spread a lot. Keep about an inch gap between the dough balls.

Sprinkle a little bit of kosher salt on top of the cookie dough balls.

Bake for 15 minutes it the middle rack of the oven.

After 15 minutes, take the cookie sheet out of the oven and keep it aside for 5 minutes. Carefully take the cookie off the hot pan to a wire rack and let it cool completely before you store it in an airtight jar.