Toffee Cinnamon Almond Sticks

Toffee Cinnamon Almond Sticks
Toffee Cinnamon Almond Sticks

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

24

sticks

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

24

servings

Ingredients

  • 2

    cups almonds, natural with skins on

  • 2/3

    cup sugar

  • 3

    eggs, divided

  • 1

    tablespoon lemon juice

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • 2

    cups flour, stir or sift before measuring

  • 3/4

    teaspoon cinnamon

  • 1/4

    teaspoon baking soda

  • 1 1/4

    cup toffee chips, divided

  • icing sugar, optional

Directions

Preheat oven to 350F. Line 2 cookie sheets with parchment paper or use foil coated with non-stick baking spray. Place almonds on an ungreased baking tray with sides. Bake 12-15 minutes or until nuts smell toasty. Chop by pulsing in a food processor into pieces about the size of the toffee chips. Measure out 1/2 cup to use in dough; set remainder aside for topping. In a large mixing bowl or bowl of stand mixer, combine sugar, 2 eggs, lemon juice, vanilla and salt. Beat at high speed with an electric mixer for 5 minutes or until mixture is lighter in colour and a ribbon forms when beaters are raised. Mix flour with cinnamon and baking soda; stir in measured 1/2 cup almonds and 1/4 cup toffee chips. Using a spatula, fold flour mixture into egg mixture until well combined. For each stick, use 1 level tablespoon lightly packed dough. (Hint: lightly oil tablespoon measure so dough comes out easily.) On a lightly floured surface, roll each with your hands into a stick about 6" long. For topping, lightly beat remaining egg until well combined. Stir remaining chopped almonds and 1 cup toffee chips together; place on a plate. Brush each stick with beaten egg; roll in almond toffee mixture. Place about 1" apart on parchment; adjusting shape as needed. The dough naturally elongates during coating so each stick ends up about 7" long before baking. Bake 15 minutes or until lightly golden. Cool on a rack; immediately store airtight as toffee gets sticky if left uncovered. Sticks keep well for a week or more and can be frozen (defrost before unwrapping or toffee will get sticky). When ready to serve, garnish sticks, if desired, with a light sifting of icing sugar. (Tip: For hard biscotti crunch, increase lemon juice to 2 tablespoons and baking soda to 1/2 teaspoon. The extra-crisp sticks bake flatter due to extra leavening.)

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