Almond Toffee Sandies Recipe
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
- Carbohydrate 6.86820384122664 g
- Cholesterol 18.2574074150477 mg
- Fat 12.8277272903801 g
- Fiber 0.505670858458419 g
- Protein 1.22091666698858 g
- Saturated Fat 4.78891913789308 g
- Serving Size 1 1 serving (30g)
- Sodium 1116.22120549779 mg
- Sugar 6.36253298276822 g
- Trans Fat 0.636312284204267 g
- Calories 144 calories
Step-by-step
- Preheat oven to 350degrees. In a large bowl, cream butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.
- Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool.
Bakers frequently err by failing to cream the butter and both sugars thoroughly enough to incorporate the necessary air for a tender crumb. Achieving a proper emulsion requires beating the softened dairy fat with the granulated sugar and confectioners' sugar until the mixture lightens visibly in color and increases in volume, which sets the structural foundation for the dough before the liquid fats are introduced. Incorporating eggs sequentially rather than all at once prevents the emulsion from breaking and ensures uniform distribution throughout the large 54-cookie yield.
Adapting Textures for Dietary Needs
Modifying classic cookie doughs while retaining their signature crispness requires precise substitution ratios. When altering the fat content, swap the butter for a firm plant-based stick margarine at a exact one-to-one ratio rather than liquid oils, since moisture levels dictate spread in high-sugar doughs. Pure almond extract provides aromatic depth without adding water weight, making it superior to aqueous flavorings when adjusting dry ingredient ratios. Sliced almonds should be toasted lightly at 350 degrees Fahrenheit for eight minutes prior to folding them into the flour mixture to awaken their natural essential oils.
- Monitor the baking time closely between ten and twelve minutes, pulling the pans from the oven the moment the edges turn a pale golden brown.
- Store cooled cookies in an airtight metal tin at room temperature for up to five days to maintain their crisp exterior texture.
- Allow ungreased baking sheets to cool completely between batches to prevent premature melting of the butter and subsequent excessive spreading in the oven.
