I recently participated in Cara and Jen's Bloggers Bake for Hope Bakesale, and my contribution was a batch of Almond Roca Cookies. I first made these cookies several Christmases ago. I wanted something with toffee and nuts, and these popped up in my search. They quickly have become one of our favorite cookies, so caramely and crunchy, absolutely delicious.
Thank you to the winning bidder, these will be on their way to you soon!
Almond Roca Cookies
2 1/2 c. unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. dark brown sugar
1/2 c. granulated sugar
1 c. butter, room temperature
2 eggs, room temperature
1 package Toffee bits (1 1/4 c.)
1 c. coarsely ground almonds
1/2 c. melted milk chocolate
Preheat oven to 300*
Cream butter with brown sugar and white sugar, beat until light and fluffy, about 2 minutes.
Add eggs, one at a time.
Scrape down the sides of the bowl, add baking soda, salt, flour and toffee bits.
Turn mixer on low until ingredients are just incorporated and flour is absorbed.
Scrape down the sides and clean off the beater, place dough in the refrigerator for 30 minutes.
Roll dough into walnut sized balls, roll in nuts then place on a parchment lined baking sheet and press down lightly.
Continue with all cookies (about 24-30).
Bake for 20-22 minutes, remove from the oven, cool on baking sheet for 2 minutes, then transfer to a cooling rack.
Melt chocolate, drizzle over cookies and cool until chocolate sets.