Beat butter until light & fluffy; gradually add sugars, beating well after each addition. Add egg, beating for a minute. Fold in 1-cup almonds & almond extract. Mix well. Place on foil & refrigerate for one hour.
Shape into a log approximately 8”long & 2” in diameter. If desired, cover log with additional almonds. Carefully wrap in aluminum foil & place in freezer. To serve, let stand at room temperature for 10 minutes, cut into slices & frost with whipped cream.