Blue Ribbon Almond Roca Cookies Food

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BLUE RIBBON ALMOND ROCA COOKIES



Blue Ribbon Almond Roca Cookies image

Provided by Food Network

Categories     dessert

Time 52m

Yield 3 dozen

Number Of Ingredients 12

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

Steps:

  • 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.

ALMOND ROCA COOKIES



Almond Roca Cookies image

This recipe came from Lynn Scully, Rancho Santa Fe, California via Emeril's Holiday Cookie show. And it's a show stopper!

Provided by Sharon123

Categories     Dessert

Time 52m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed brown sugar, dark preferably
1/2 cup sugar
1 cup butter, at room temperature
2 large eggs, at room temperature
2 1/2 teaspoons vanilla extract, pure
16 ounces toffee pieces (or 12 oz)
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil

Steps:

  • Preheat oven to 300°F.
  • In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
  • In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
  • Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and 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 the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Nutrition Facts : Calories 224.4, Fat 12.6, SaturatedFat 6.5, Cholesterol 31.3, Sodium 140, Carbohydrate 25.9, Fiber 0.9, Sugar 18.1, Protein 2.8

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