Ingredients for Toffee Almond Cookies
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- 1 large egg yolk
- Vanilla Extract
- ¼ teaspoon salt + ⅛ teaspoon salt
- 12 ounces butterscotch chips
- Light Corn Syrup
- 2 tablespoons shortening
- 1 tablespoon water
- Slivered Almonds
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How to Make Toffee Almond Cookies
- Preheat oven to 350°F (175°C). Grease a 13x9x2 inch baking pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Gradually add 2 cups all-purpose flour and mix until just combined. Be careful not to overmix.
- Spread the dough evenly into the prepared baking pan.
- Bake for 18-20 minutes, or until lightly golden brown.
- While the crust is baking, prepare the toffee topping. In a microwave-safe bowl, combine 12 ounces butterscotch chips, ¼ cup light corn syrup, 2 tablespoons shortening, 1 tablespoon water, and ⅛ teaspoon salt.
- Microwave on 50% power in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth.
- Remove the crust from the oven and let cool slightly.
- Pour the melted toffee mixture evenly over the warm crust.
- Sprinkle with ½ cup slivered almonds, gently pressing them into the toffee.
- Refrigerate for at least 2 hours, or until the toffee is completely set.
- Cut into small squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
16g
Carbs
2g
