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Toffee Almond Sandies
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Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These toffee almond sandies were sent to me by Kelly Pittman, along with hundreds of others, for a holiday cookie contest I ran on my blog many years ago. The cookies not only won my contest, they also became a much-loved Segal family favorite. While the cookies may look plain, when you bite into them, you discover a buttery, sweet shortbread studded with melted toffee bits and crunchy almonds. They’re wonderfully good, easy to make, and long lasting. In other words, the perfect holiday cookie.
Heads up: This recipe makes a ton! It is ideal for a bake sale or gift giving, but if you’d like to make less, the recipe can easily be halved.
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Toffee Almond Sandies
Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.
Ingredients
- 3½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling the cookies
- 1 cup Confectioners' sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups chopped almonds
- 6 ounces (or 1 heaping cup) English toffee bits
Instructions
- Set racks in middle of oven and preheat to 350°F. Line two baking sheets with parchment paper.
- Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
- In the bowl of a mixer fitted with paddle attachment, cream butter, granulated 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.
- Shape dough into 1-inch balls, roll in sugar, then place about 2 inches 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.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
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Would it be possible to replace the flour in this recipe with almond flour? Trying to make this more keto friendly
Hi Yael, for the best results, I wouldn’t recommend it — sorry!
I enjoyed making these cookies. Toffee bits are easy to find here (I make an awesome butter brickle biscotti with them!), and come in 8 ounce bags. I think you could use the entire bag without it being a problem. I wish I had toasted the almonds. Since this makes such a large batch of cookies, I plan on drizzling some melted 60% cocao chocolate on half of them.