Best 7 Almond Toffee Cookie Recipes

TOFFEE CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

ALMOND TOFFEE COOKIES

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
• Add the oil, eggs and extract; mix well.
• In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
• Stir in almonds and toffee bits.
• Shape into 1-inch balls.
• Roll in icing sugar.
• Place on ungreased baking sheets, and flatten with a fork.
• Bake for 12-14 minutes, or until lightly browned.
• Sprinkle with additional icing sugar while warm.

TOFFEE ALMOND SANDIES

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, cream butter, oil and sugars.
• Add in eggs one at a time, beating well after each addition.
• Beat in extract.
• combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
• Stir in almonds and toffee bits.
• Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.
• Bake for 10-12 minutes, or until golden brown.
• Remove to wire racks and cool.

BEST-EVER ALMOND TOFFEE (SMALL BATCH)

Steps:

• Preheat oven to 350 degrees F. Spread 1/4 cup of the almonds on a non-stick cookie sheet and bake for 6-8 minutes or until toasted and aromatic. Set aside. If you prefer you can just toast them quickly in a dry skillet or use almonds that have already been toasted.
• Line a 13×9 inch pan or other rimmed pan with parchment paper and set next to stove.
• Place butter, water and salt in a heavy bottomed (I use a nonstick anodized black pan), 2 or 3 quart saucepan and melt over medium heat. When butter is completely melted, add sugar. Set a deep fry thermometer in pan, being careful that bulb is not touching bottom of pan. Cook mixture over medium heat, stirring once or twice until it reaches 240 degrees F.
• At 240 degrees, add the remaining 1/2 cup sliced almonds to sugar mixture. After adding almonds, stir constantly, keeping heat at medium, until mixture reaches 290 degrees F. If temperature is not rising at a slow and steady rate, raise heat a tiny bit until mercury starts rising. (going from 240 to 290 should not take any longer than 13 minutes). When mixture reaches 290 degrees F (better a little above than below), immediately remove from heat and stir in baking soda. It will bubble a bit and the candy will develop air bubbles. Pour into parchment lined pan. The mixture should be kind of a bubbly blob at this point and if you are on track, the saucepan will be relatively clean after you've dumped the blob of candy onto the parchment. Mixture should begin to firm and butter may pool and separate, Do not pour off any excess butter if this happens, and don't panic if the toffee doesn't set immediately. If you cooked the toffee to 290, your candy should set. Sometimes it just takes longer.
• Scatter chopped chocolate across top of hot almond mixture and let chocolate melt into and over the candy as candy firms. Using back of a spoon, spread melted chocolate evenly over candy.
• Crush your toasted almonds and sprinkle over melted chocolate. Let candy cool for 1/2 hour at room temperature. Transfer to refrigerator or freezer and chill for about 1 hour to set the chocolate.
• When chocolate is set is set, lift candy from pan by grasping parchment. Break candy into large chunks.
• Makes about 10 ounces

TOFFEE ALMOND SANDIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

ALMOND TOFFEE SANDIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

ALMOND TOFFEE CRACKER COOKIES

Steps:

• 1. Spread crackers touching each other in a single layer on a rimmed baking sheet. OK to break some in order to completely fill the baking sheet.
• 2. Melt butter and sugar together in saucepan on medium-high heat until mixture comes to a full-rolling boil. Lower heat to medium and continue to cook for 3 more minutes, stirring occasionally.
• 3. Remove from heat and stir in vanilla. Stir in almonds. Pour mixture evenly over crackers. Caramel will even out completely as it bakes. Bake at 350 for about 7-8 minutes or until it looks "dry". Check often to make sure that the crackers on the edges don't burn. Cool and break apart.