ALMOND ROCA COOKIES

Photo by JANINE W.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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}

Directions

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.

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