Friday, February 24, 2012

Lesson #106: Toffee-Almond Cookies

I feel like this cookies should come with a disclaimer. WARNING: Once you try one of these cookies, you will feel the urge to eat another (another and another....). Seriously, these cookies are really good. They have a TON of both toffee and almond flavor. The secret is ground almonds in addition to the toffee/chocolate bits in the cookie dough. I originally tagged this recipe because my mom absolutely loves anything toffee, and even though I'm not a huge toffee fan, I thoroughly enjoyed these cookies.

Just to give you a heads up, these cookies have to chill in the refrigerator for about a day before you make them. This helps the flavors develop, but speaking from experience, the raw cookie dough right after it's mixed isn't bad :) Another point to keep in mind is that this recipe makes multiple dozens of cookies. I baked off about half a dozen, portioned out the rest using a cookie scoop, and froze the cookie dough balls. You can bake them up from their frozen state as you need them by adding a few minutes onto the baking time. Enjoy!

LESSON LEARNED: Using bread and cake flour in these cookies result in the perfect chewy, yet tender bite.

Recipe for Toffee-Almond Cookies

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