TOFFEE-ALMOND COOKIES
Steps:
- 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.
BUTTER TOFFEE COOKIES
Make and share this Butter Toffee Cookies recipe from Food.com.
Provided by Amber 505
Categories Drop Cookies
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour and baking soda.
- Cream together butter, sugar, brown sugar, and vanilla.
- Add eggs one at a time.
- Add toffee pieces to mixture.
- Mix creamed mixture and dry mixture together.
- Use rounded tablespoon to measure dough.
- Place dough at least 2 inches apart on baking sheet.
- Bake for 10 to 12 minutes.
- *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
Nutrition Facts : Calories 139.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 25.7, Sodium 94.4, Carbohydrate 23, Fiber 0.3, Sugar 13, Protein 1.9
CHEWY ALMOND BUTTER COOKIES
This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.
Provided by mseve
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
- Bake in preheated oven until golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g
AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
ALMOND TOFFEE SANDIES
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! -Vicki Crowley, Monticello, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 178 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND BUTTER COOKIES WITH TOFFEE
I was trying to use up a large jar of almond butter and these were the result. They are good with jam on top, if you prefer things a little bit sweeter.
Provided by Cathy B
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
- Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
- Bake in preheated oven until golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 9.4 g, Cholesterol 13.1 mg, Fat 7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 109.5 mg, Sugar 3 g
ALMOND TOFFEE COOKIES
Make and share this Almond Toffee Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 22m
Yield 36 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 264.4, Fat 17.2, SaturatedFat 5.3, Cholesterol 27.8, Sodium 181.2, Carbohydrate 25.1, Fiber 1.7, Sugar 12.1, Protein 4
TOFFEE ALMOND SANDIES
These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 12 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE-ALMOND OATMEAL COOKIES
Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.
Provided by KerfuffleUponWincle
Categories Drop Cookies
Time 22m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
- In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
- Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
TOFFEE-ALMOND COOKIE SLICES
"Make the season special for family and friends with these crispy coffee-dunkers," suggests Julie Plummer in Syesville, Maryland. "Simply bake up a batch, wrap several slices in bright cellophane and add holiday stickers and curly ribbons for last-minute gifts."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, mix sugar cookie mix, flour, butter and egg to form a stiff dough. Stir in almonds, chocolate chips and toffee bits., Divide dough in half. On an ungreased baking sheet, shape each portion into a 10x2-1/2-in. rectangle. Bake 25-30 minutes or until light brown. Cool on pans on wire racks 10 minutes., Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 15 slices. Place on baking sheets, cut sides down., Bake 8-10 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN-BUTTER TOFFEE SANDWICH COOKIES
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 1h30m
Yield 36 sandwich cookies
Number Of Ingredients 13
Steps:
- Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
- Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
- Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
- Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
- Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
- Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
- Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
- Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
- In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
- Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
- Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
TOFFEE ALMOND SANDIES
We love these buttery, light and crispy cookies at our house, this makes lots of cookies so you may want to reduce the recipe by half
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 9 doz (approx)
Number Of Ingredients 12
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.
TOFFEE ALMOND SHORTBREAD BITES
Delectably light, these Toffee Almond Shortbread Bites have a buttery flavor with an unexpected hint of almond and toffee. Be sure to bake a few of these cookies for each guest.
Provided by Annacia
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degree F.
- In a medium mixing bowl, combine flour and brown sugar.
- Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
- Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
- On a lightly floured surface, roll dough to a 1/4-inch thickness.
- Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
- Reroll dough as needed.
- Place rounds 1 inch apart on an ungreased cookie sheet.
- Sprinkle with coarse sugar.
- Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
- Transfer cookies to a wire rack and let cool.
Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 2, Cholesterol 8.1, Sodium 22.4, Carbohydrate 5.4, Fiber 0.2, Sugar 1.4, Protein 0.7
More about "almond butter cookies with toffee food"
TOFFEE ALMOND BUTTER COOKIES - BETTERBODY FOODS
From betterbodyfoods.com
Servings 12Estimated Reading Time 50 secs
ALMOND TOFFEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOFFEE ALMOND OATMEAL COOKIES - BAKE OR BREAK
From bakeorbreak.com
RECIPE FOR ALMOND BUTTER COOKIE - GOOD LIFE EATS
From goodlifeeats.com
RECIPE: TOFFEE ALMOND SHORTBREAD - COOKING ON THE SIDE
From cookingontheside.com
ALMOND BUTTER COOKIES WITH TOFFEE - ANTIPASTI RECIPES
From fooddiez.com
EASY ALMOND BUTTER COOKIES RECIPE - KYLEE COOKS
From kyleecooks.com
STARBUCKS - ALMOND ROCA BUTTER CRUNCH TOFFEE COOKIES
From androidconfig.myfitnesspal.com
ALMOND TOFFEE CHOCOLATE CHIP COOKIES - PLAIN CHICKEN
From plainchicken.com
ALMOND TOFFEE CHOCOLATE CHIP OATMEAL COOKIES - TWO PEAS
From twopeasandtheirpod.com
FLOURLESS ALMOND BUTTER CHOCOLATE CHIP COOKIES
From sallysbakingaddiction.com
ALMOND TOFFEE SHORTBREAD COOKIES - COOKING FOR KEEPS
From cookingforkeeps.com
TOFFEE ALMOND BUTTER COOKIES - PBFIT
From pbfit.com
ALMOND TOFFEE COOKIES - STYLE SWEET
From stylesweet.com
CHOCOLATE CHIP ALMOND TOFFEE COOKIES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
TOFFEE ALMOND COOKIES | RECIPE FROM LEIGH ANNE WILKES
From yourhomebasedmom.com
ALMOND TOFFEE | JEN'S FAVORITE COOKIES
From jensfavoritecookies.com
BROWN & HALEY - ALMOND ROCA BUTTERCRUNCH TOFFEE
From myfitnesspal.com
ALMOND BUTTER OATMEAL COOKIES - THE ALMOND EATER
From thealmondeater.com
ALMOND TOFFEE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALMOND TOFFEE COOKIES - RECIPE | COOKS.COM
From cooks.com
TOFFEE ALMOND COOKIES | JEN'S FAVORITE COOKIES
From jensfavoritecookies.com
BUTTER ALMOND TOFFEE - RECIPES | COOKS.COM
From cooks.com
BROWN BUTTER MILK CHOCOLATE TOFFEE ALMOND COOKIES
From thelittlekitchen.net
BROWN BUTTER SHORTBREAD COOKIES WITH TOFFEE - FOOD ABOVE GOLD
From foodabovegold.com
ALMOND-TOFFEE COOKIES RECIPE | MYRECIPES
From myrecipes.com
ALMOND TOFFEE BITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
3-INGREDIENT ALMOND BUTTER COOKIES - SKINNYTASTE
From skinnytaste.com
ALMOND-TOFFEE CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES
From myrecipes.com
CHEWY TOFFEE ALMOND BARS | RECIPES - HERSHEYLAND
From hersheyland.com
ALMOND BUTTER COOKIES WITH TOFFEE - ANTIPASTI RECIPES
From fooddiez.com
EASIEST ALMOND BUTTER COOKIES - THE GIRL ON BLOOR
From thegirlonbloor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love