Toffee-Almond Cookies
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
18 5-inch cookies
Toffee-Almond Cookies
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 20 tablespoons unsalted butter softened
- 1 ¼ cups light brown sugar packed
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 8- ounce bag Heath English Toffee Bits
- 1 cup toasted almonds finely chopped
Instructions
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
- 3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- 4. Drop Heath English Toffee Bits and almonds into dough and gently combine.
- 5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- 6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
- 8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- 9. Repeat with remaining dough.
Notes
- -For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
- - Store cookies in an airtight container at room temperature for up to 3 days.
- Recipe adapted from Jacques Torres and The New York Times
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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