Toffee Almond Sandies
This post may contain affiliate links. Read my full disclosure policy.
Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These toffee almond sandies were sent to me by Kelly Pittman, along with hundreds of others, for a holiday cookie contest I ran on my blog many years ago. The cookies not only won my contest, they also became a much-loved Segal family favorite. While the cookies may look plain, when you bite into them, you discover a buttery, sweet shortbread studded with melted toffee bits and crunchy almonds. They’re wonderfully good, easy to make, and long lasting. In other words, the perfect holiday cookie.
Heads up: This recipe makes a ton! It is ideal for a bake sale or gift giving, but if you’d like to make less, the recipe can easily be halved.
You May Also Like
Toffee Almond Sandies
Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.
Ingredients
- 3½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling the cookies
- 1 cup Confectioners' sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups sliced almonds, coarsely chopped
- 6 ounces (or 1 heaping cup) English toffee bits
Instructions
- Set racks in middle of oven and preheat to 350°F. Line two baking sheets with parchment paper.
- Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
- In the bowl of a mixer fitted with paddle attachment, cream butter, granulated sugar and Confectioners’ sugar until well combined, about 1-2 minutes. Scrape down sides of bowl with spatula, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.
- Shape dough into 1-inch balls, roll in sugar, then place about 2 inches apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14-17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. These keep nicely for 4 to 5 ays stored in airtight container at room temperature.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
Powered by 
- Per serving (45 servings)
- Serving size: 2 cookies
- Calories: 201
- Fat: 13 g
- Saturated fat: 4 g
- Carbohydrates: 20 g
- Sugar: 10 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 89 mg
- Cholesterol: 23 g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve made these cookies 3 times already this holiday season. Another reader suggested a 1/2 Tablespoon measure and that also worked for me. For this size, 14 min. in the oven was just right. Tried both turbinado and granulated sugar for rolling–preferred the granulated. The rolled balls freeze great. Unassuming in appearance but great texture and taste!
Hi, Jenn!
Are you using blanched almonds in these? Also, are you toasting them, and how finely are they chopped?
Hi Terri, Yes, I’m using blanched almonds and I don’t toast them for this recipe but you can if you’d like. (And I coarsely chop them.) Hope you enjoy!
I understand why this was a contest winner! They are a huge hit!
Very good cookies! Thank you for the recipe!
I made these cookies and used a tablespoon scoop; did not roll them into balls, but did sprinkle the top with demara sugar prior to pressing with the fork. I used silpat liners and was able to fit 9 on each sheet. Used a convection oven at 350 for 13 minutes. Ended up with 72 divine cookies! This is absolutely a keeper recipe!
Amazing recipe! Definitely the hit of my 2018 Xmas baking.
Made these gems with all purpose flour only (didn’t have any whole wheat)… also used an 1/8 cup of light brown sugar in place of 1/8 cup of the granulated sugar. Also dusted the tops with powdered sugar for a little texture differential…
These cookies were great!
For those complaining that they were too hard, I don’t think you understand what a SANDY is supposed to be like…. it’s supposed to be kinda brittle and have a “sandy” texture in your mouth.
Cookies are light and delicious! Next time I’ll add a little more toffee, as I really like toffee!
Thanks, can’t get to store right now for whole wheat flour. I was even considering using oatmeal- just blending it down to powder.
Stupid questioion. But where can one purchase toffee bits? I live near Trader Joes, Giant Supermarket, Shoprite, Acme and Whole Foods, if that helps. Thank you.
Hi Ulana, I am always able to find them at Giant around holiday time.
I purchase bagged Heath English Toffee Bits in the baking aisle at Publix grocery store. It is located near the chocolate chips and other baking items. The bag holds 8 oz. I use the entire bag and therefore cut back a little bit on the almonds to keep the balance. I love these cookies. They are a BIG hit!
HEB, Kroger, Walmart had them
I made these for Christmas gifts. The recipe makes a lot which is good because I ate half of them. They have a tender crumb and a great flavor. I didn’t change a thing. They are perfect!
I made these as written and thought they were good but not sure I would make them again as a favorite…
These are delicious. I do wish I would’ve taken note that the recipe makes 9 dozen! Although, maybe not…I now have this fantastic cookie dough in the freezer for future yumminess. Seriously, I loved this cookie. Thank you!