Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup Confectioners’ sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups chopped almonds
- 6 oz (about 1 heaping cup) English toffee bits*
- Additional sugar
Preparation
Step 1
1. Set racks in middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
2. Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
3. In the bowl of a mixer fitted with paddle attachment, cream butter, sugar and Confectioners’ sugar until well combined, about 1-2 minutes. Scrape down sides of bowl with spatula, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.
4. Shape dough into 1-inch balls, roll in sugar, then place about 2″ apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14-17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. Store in airtight container.
*I use the Heath brand toffee bits. If you are local, note that Giant does not carry them; try Safeway near the chocolate chips