1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the egg, egg yolk and almond extract and mix until well combined.
5. In a separate bowl, combine the almond flour, baking soda, baking powder, xanthan gum, cornstarch and salt. Add the dry ingredients to the butter mixture and mix until well combined.
6. Stir in 1 cup of the toffee bits.
7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 3-4 hours, or for up to 2-3 days. If you find the cookie dough to be sticky, refrigerate for 30 minutes to an hour first, then roll the balls.
8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
9. Put the remaining toffee bits in a small bowl.
Roll the balls of cookie dough in the toffee bits and place them on the cookie sheet. Pat them down slightly.
Bake the cookies for 10-12 minutes. The cookies will spread to be about 3 inches wide.
10. Remove the cookies from the oven and allow to cool on the cookie sheet for at least 5-10 minutes, then remove to a cooling rack to finish cooling.