Almond Roca Cookies PRINT
- YIELD: 40-50 servings
Hand chosen by Emeril, this cookie was one of the winners in his cookie contest.
|½||teaspoon baking soda|
|1||cup dark brown sugar|
|1||cup butter, room temmp|
|2||eggs, room temp|
|2||teaspoons vanilla extract|
|1||package toffee bits|
|1||cup coarsely ground almonds|
|4||ounces milk chocolate|
|½||tablespoon olive oil|
Preheat oven to 300. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No overmixing, OK?
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 in oven for about 22 minutes. Transfer cookies to a cooling rack.
Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.