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 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 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.
ALMOND TOFFEE
A friend Susan Butters gave me this recipe in 1986. When Susan was in High School the owner of a well-known candy store demonstrated this recipe in the Home Economics class. Susan noted the ingredients and has been making this candy for years. I admit that I have made it several times, perfectly. Other times it is edible, but I have had various problems with it turning out just right. It is a VERY GOOD candy and friends and relatives look foreward to a box for special occasions.
Provided by Colorado Lauralee
Categories For Large Groups
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
- On an electric stove the burner is kept on high the entire time. (When I make it on a gas stove I also keep the burner on high flame.).
- When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
- Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
- Pour onto a buttered cookie sheet (NO NOT scrape the pot!) and immediately set on packed snow, or float in ice water to cool.(If there was no snow, Susan added water and lots of ice to the bathtub.).
- Melt the 2 chocolate bars in a microwave. Grind the 1 1/3 cup raw almonds fine or put them in a blender.
- After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds. Turn over and repeat on the other side. Let stand for a few hours to 'set'. Break into pieces and ENJOY!
- I have no idea how many servings this would be called -- .
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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