ALMOND ROCA COOKIES

By grinder

Ingredients

• 2.5 cups all-purpose flour {10.5oz/301.54g}
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar {7.5oz}
• 1/2 cup sugar {3.5oz/99g}
• 1 cup butter, room temperature
• 2 eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 package toffee bits
• 1 cup coarsely ground almonds
• 4 oz. milk chocolate
• 1/2 tablespoon canola oil {.25oz}

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 300°F.
In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
>In bowl of an electric mixer, blend sugars together on med-speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at med-speed until light and fluffy. At low-speed, slowly add flour mixture and then toffee bits. Mix until just blended; DO NOT OVER-MIX
>Place ground nuts in a small bowl. Using hands, roll balls of dough into 1-1½” balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake 22 minutes and then cool on rack.
>Melt chocolate with the 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.