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Toffee bits and toasted almonds combined with a browned butter icing make these Toffee Almond Cookies are a total winner. Just watch them disappear.
This Toffee Almond Cookie can stand all on it’s own, without the browned butter icing, and it’s a delicious cookie. But, in my opinion, the browned butter icing takes it to a whole new level!!
To be honest, I am not a big fan of nuts in my baked goods. I love nuts, just not in my baked goods. That was until I made this cookie. The toasted almonds add some great flavor and I love the texture they give the cookie. Be sure and toast the nuts, the flavor and texture adds so much to the cookie.
Ingredients Needed
- All Purpose Flour
- Butter
- Eggs
- Sugar, granulated sugar, brown sugar and powdered sugar.
- Baking Soda
- Salt
- Vanilla Extract
- Toffee Pieces
- Almonds, toasted and ground
- Milk
How to Make Toffee Almond Cookies
- Heat your pan over medium heat and add a single layer of almonds to the pan.
- Stir frequently until nuts turn a golden brown and you can smell them.
- Remove them from the pan onto a plate or baking sheet to cool.
- Chop roasted almonds using a food processor until nice and fine.
- Beat butter with a mixer for 30 seconds.
- Add brown sugar and granulated sugar, salt and baking soda and beat until combined.
- Add in egg and vanilla and stir to combine.
- Add in flour, toffee bits and ground almonds and mix.
- Divide your cookie dough in half and form each half into a log.
- Wrap the log in plastic wrap or wax paper and refrigerate for about six hours or one hour in the freezer.
- Slice your dough into about 1/4 inch slices place on a parchment covered baking sheet.
- Bake at 375 degrees F for until edges begin turning golden brown. About 7-8 minutes.
- Brown Butter in a sauce pan over medium heat. Check out my tutorial on how to brown butter for more tips.
- Remove from heat and add in 3 cups powdered sugar and 2 tsp vanilla.
- Add enough milk (1-2 Tbsp) to make the icing spreading consistency.
- Frost cooled cookies.
Check out more of my favorite cookie recipes:
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Toffee Almond Cookies
Toffee bits and toasted almonds combined with a browned butter icing make this Toffee Almond Cookie a total winner. Just watch them disappear.
Prep:20 minutes
Cook:12 minutes
Total:32 minutes
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla
- 2 1/2 cup flour
- 1 cup toffee pieces
- 3/4 cup almonds toasted and ground
Brown Butter icing
- 4 Tbsp butter
- 3 cups powdered sugar
- 2 tsp vanilla
- 1-2 Tbsp milk
Instructions
- In your mixer beat butter for 30 seconds.
- Add brown sugar and granulated sugar, salt and baking soda.
- Beat until combined, add in egg and vanilla.
- Add in flour, toffee bits and ground almonds.
- Divide dough in half. Shape into a 10 inch long roll and wrap in plastic wrap. Refrigerate for 6 hours (or 1 hour in the freezer). The dough needs to be firm enough to slice.
- Preheat oven to 375 degrees.
- Cut rolls into 1/4 inch slices and place on ungreased cookie sheet.
- Bake 7-8 minutes or until edges are firm and light brown. Cool on rack.
Browned Butter Icing:
- In a small pan melt 4 Tbsp. butter over medium heat until the butter turns light brown.
- Stir frequently.
- Remove from heat and add in 3 cups powdered sugar and 2 tsp vanilla.
- Add enough milk (1-2 Tbsp) to make the icing spreading consistency.
To Toast Nuts:
- To Toast in the oven: Heat oven to 300 degrees and spread nuts out in a single layer on a cookie sheet. Bake for 10-15 minutes or until they begin to turn golden brown.
- To Toast on the stove top: Place them in a frying pan over medium heat in a single layer and stir until they begin to turn golden brown. Remove from pan and cool on a plate.
- Grind them in your food processor or blender.
Tips & Notes:
Chill the dough: Place it in the refrigerator for about six hours, wrapped in plastic wrap or wax paper but if you are rushed for time, you can place the dough in the freezer for one hour.
Parchment Paper: I always using parchment paper on my baking sheets.
Nuts: I like my nuts chopped fine so I used a food processor but if you like larger pieces, just give them a rough chop with a knife.
Toffee Bits: I like the toffee bits that come covered in chocolate but you can also used the ones without chocolate.
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Nutrition Facts:
Calories: 213kcal (11%) Carbohydrates: 29g (10%) Protein: 2g (4%) Fat: 10g (15%) Saturated Fat: 6g (38%) Cholesterol: 28mg (9%) Sodium: 103mg (4%) Potassium: 45mg (1%) Fiber: 1g (4%) Sugar: 21g (23%) Vitamin A: 279IU (6%) Calcium: 20mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Meaghan says
Hi, I am a little confused: In the ingrediants list for the cookies, you call for white and brown sugar.
But in the instructions, you only call for brown sugar.
I am just wondering if you do need the white sugar? And if so, when do I mix it in to the recipe? Thank you! ((:
Leigh Anne says
Meaghan, Sorry about that – the granulated sugar is added in with the brown sugar and mixed in there.
I have corrected the recipe.
Wendy B says
Hello Leigh Anne,
I was wondering if you could tell me the size of take out box you use for your cookies and approximately how many cookies they hold. I want to make cookies for Christmas for some families in our church and I want to see how much the wrapping would cost.
Thank You,
Wendy B
Leigh Anne says
My box measures 5 x 6.5 and is 2.5 inches high. They do have bigger ones also. As far as how many cookies – it would totally depend on how big your cookies are. I love them and also buy them in white. You could get at least a dozen medium to small size cookies in the box.
Wendy B says
Thank You so much! That helps me a lot.