Beat the brown sugar, butter and Whole Earth peanut butter together in a mixer or with a handheld mixer until light and fluffy.
Add the egg, vanilla and almond extract. Beat well to combine.
Add the flour, bicarbonate of soda and salt. Stir well to combine.
Cover the bowl with cling film and refrigerate for at least 30 minutes to firm up. (It will stay fresh in the fridge for 2 to 3 days).
Preheat the oven to 170C/Gas Mark 3.
Roll the dough into walnut-sized balls.
Roll each dough ball in caster sugar and transfer to a lined baking sheet. Leave 5cm of space between each ball to allow the cookies to spread while cooking.
Press the tines of a fork into the back of each ball, pressing down slightly.
Bake the cookies for about 10 minutes but no more than 12 minutes, until firm and a light golden brown. The cookies will be crisp on the outside and slightly chewy on the inside. Transfer to a wire rack to cool and to crisp up.
Eat immediately, although they will last for a few days if stored in an airtight container.
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