In a nonstick pan, add the almonds and the 2 tbsp sugar together on medium heat. Do not mix at first, mix them 1-2 minutes later on when the sugar starts to melt on the edges. Do not leave them unattended, this all happens very fast. The sugar will melt and you can start mixing. Once the almonds are coated with the melted sugar, and are golden move off the heat and pour them on a sheet of baking paper. Cool them and chop when ready. Also chop your white chocolate and set everything aside.
Thaw the blueberries on your counter or in the microwave, then mash them with a fork. Add the butter (room temp) and sugar to the blueberries and beat them together with a hand/stand mixer until they are nice and fluffy. Add the lemon juice and vanilla and continue beating until they are incorporated.
Sieve your dry ingredients: flour, baking powder, and salt together in a bowl. Then add them and mix all the ingredients with a spatula. Finally fold in your almonds and white chocolate.
Chill your dough in a plastic wrapper for 1-2 hours and then bake for 8-10 minutes for smallish cookies or 12 minutes for large ones. Remember that all bakes which contain fruits do not last for more than 2-3 days on the counter so eat them quickly and use the fridge to extend their shelf life. I made 12 cookies with this batter, they weren’t that big. Enjoy!
