Toffee Cinnamon Almond Sticks

By á-30647

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

Details

Servings 24
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

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.)