Toffee Almond Sandies
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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.
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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
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- 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.
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Comments
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Can one omit the toffee?
Thank you.
They won’t be as interesting or as sweet, but technically, you can do it.
Great recipe and the dough was very easy to work with. The cookies were fantastic and I will make again. Plenty for sharing and freezing.
Hi Jenn, I made this before as written and loved the results. I don’t have any whole wheat flour, may I substitute additional all purpose? Thanks for all you do.
Yep that’s fine 🙂
These are amazing. Don’t look fantastic but wait until you taste them. I took them to a family gathering and now the whole family is baking them. 5 stars for sure!!!!!!!
I made these yesterday and my husband is in love. This recipe is truly a keeper. As you say, “humble in appearance” but the taste is like nothing you have experienced in a cookie. Tender, flaky, crispy, and overall a big winner on the cookie tray. Thanks for sharing Jen.
Can you help out – what are English Toffee bits – can you buy ‘bits’ or do you have to chop ??
Is there a brand you could recommend for us
Hi John, You can usually find Heath brand “Bits o’ Brickle English Toffee Bits” in the baking aisle around the holidays.
What can I do if I do not have wheat flour?
Hi Donna, It’s fine to use more all-purpose flour in place of the whole wheat flour.
Absolutely delicious! It’s hard to find heathbars here for some reason but Trader Joe’s didn’t disappoint. Light tasting and addicting.
Would it be possible to replace the flour in this recipe with almond flour? Trying to make this more keto friendly
Hi Yael, for the best results, I wouldn’t recommend it — sorry!
I enjoyed making these cookies. Toffee bits are easy to find here (I make an awesome butter brickle biscotti with them!), and come in 8 ounce bags. I think you could use the entire bag without it being a problem. I wish I had toasted the almonds. Since this makes such a large batch of cookies, I plan on drizzling some melted 60% cocao chocolate on half of them.