| Level: | Easy |
| Total: | 52 min |
| Prep: | 30 min |
| Cook: | 22 min |
| Yield: | 3 dozen |
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 cup butter, room temperature
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 package toffee bits
- 1 cup coarsely ground almonds
- 4 ounces milk chocolate
- 1/2 tablespoon vegetable oil
Instructions
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 158 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 26 mg |
| Sodium | 46 mg |
Reviews
Need high altitude recipe. Not too good.
One of the best cookies recipes I have ever tried. The texture contrast from outside to inside is great. I use more almonds, 1 1/2 to 1 3/4 cups and a touch of orange zest. When finished, I sprinkle just a teeny bit of cinnamon. This is my go-to holiday cookie and it reminds me of cookies I enjoyed while traveling in Spain.
This cookie is easy to make, although time consuming rolling into balls and then into almonds. Also, make sure to wet your hands so it doesn’t stick to your hands when rolling into balls.
These cookies are crunchy and threw me off at first. But, they are almond roca cookies and of course they would be crunchy, the middle is not as crunchy more chewey from the toffee.
Milk Chocolate sauce–I add Karo Syrup and more oil, I used Ghirardelli milk chocolate chips.
Overall, this cookie is really good. I liked that it is exactly 22 minutes to cook, and really no alterations need to be made. Great cookie, you won’t be sorry you made these.
This recipe jumped to the top of our favorites. Easy to make. I used a larger container for the almonds and used my cookie scoop instead of rolling them by hand, plopped them in the almonds and coated the cookie, worked like a charm. This was much quicker and they turned out perfectly round. Will use this for my cookie exchange.
These are simple yet delicious cookies.
I followed the recipe to the T except chocolate drizzling.
I used a 8 oz pacakge of Heath toffee bits.
I need to go to grocery to get another toffee bits to make the 2nd batch.
I followed the recipe to the T except chocolate drizzling.
I used a 8 oz pacakge of Heath toffee bits.
I need to go to grocery to get another toffee bits to make the 2nd batch.
These simply are the best cookies ever! There so soft and chewy with just the right amount of crunch from the toffee bits and almonds. These cookies aren’t overly sweet. I didn’t drizzle any milk chocolate cause it would made the cookie a little too sweet. I also used a mix of crushed almonds and slivered almonds. By the way, I had to use a little under 2 cups of almonds instead of just one cup. It just wasn’t enough. I also used a 8oz. bag of Heath English Toffee Bits. These cookies are AMAZING!!! You have to try them. They are so easy to make. Even for kids 2 make! :
batch lasted less then 5 hrs in my family! leaned my lesson have to make 2 batches at a time now
great recipe and super tasty
I would not call this cookie simple, but, it is definitely worth the time. Delicious!!!!!
This one and Ina Garten’s Rugelach are two of my favorites to make for Christmas. I made it exactly as written. The bag of toffee bits I found at my grocery store is 8 oz. I got 70 cookies from my recipe – 1″ diameter balls. Just the right size for us.
This one and Ina Garten’s Rugelach are two of my favorites to make for Christmas. I made it exactly as written. The bag of toffee bits I found at my grocery store is 8 oz. I got 70 cookies from my recipe – 1″ diameter balls. Just the right size for us.
We made this recipe first by replacing the toffee bits (because we couldn’t find them) with 4 broken up SKOR candy bars Yum -O. They went out of our home lightening fast. Today we found the toffee bits (Bits-O-Brickle) by Heath and made them again. I would say that I liked our version a little bit better. But I could definetly see how this won a blue-ribbon.. A++
i goofed up the recipe and they still came out great. I put heath bars in the food processor and they turned to dust. It made the cookies too dense but the flavor was great. will use again.