Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
Spray cookie sheet with cooking spray. In large bowl, break up cookie dough. Knead in toasted almonds, almond extract, blueberries and white chocolate. Onto cookie sheet, drop dough by heaping tablespoonfuls about 2 inches apart.
Bake 14 to 16 minutes or just until edges are lightly browned. Cool 2 minutes; remove from cookie sheet to cooling rack.