22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Home Recipes Dessert Cookies & Candy

Toffee Almond Sandies

Jump to Recipe
By Jenn Segal
Save Recipe
Tested & Perfected Recipes Cookbook Recipe

This post may contain affiliate links. Read my full disclosure policy.

Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.

toffee almond sandies on board.

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

Print

Toffee Almond Sandies

Metric Cup Measures
Adapted from Taste of Home Magazine

Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.

Servings: Makes about 9 dozen (you can easily halve the recipe)
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes

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

  1. Set racks in middle of oven and preheat to 350°F. Line two baking sheets with parchment paper.
  2. Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
  3. 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.
  4. 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.
  5. 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 Edamam

  • 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
Nutritional Data Disclaimer

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

Load Previous

  • Would love to try these and make a double batch, but am wondering, could these be frozen? Then popped in the oven within a few months to bake?

    • Hi Anna, Yes, that would work fine.

  • This is a great recipe to use as a base for Pecan Sandies. I changed to gluten free and sugar free by replacing flours with a gluten free blend and replacing the sugar with Swerve. It came out great. I used pecans of course and omitted the toffee as they are not sugar free. There are some great recipes on this site. I will try converting the chocolate chip pecan blondies next.

    • I’ve just gone gluten free and was wondering which flour you used, and whether you’ve tried and been successful with other recipes on this site using gluten free substitutes. Thanks!

  • These are wonderful!! I halved the recipe, very easy to do. Thanks!!

  • I made these cookies for a special family party. They were a huge hit. I have been baking cookies from scratch for many years, and these are absolutely the best I have ever made. I followed the recipe exactly and they were perfect. Thank you for posting the recipe!

  • Not enough stars for this recipe! I rolled then in turbinado sugar before baking. These are perfect!

  • These are my new favorite cookie!!! of all time. I used kosher salt instead of regular and it made them be even more addictive with a faint salt crumb to add to the sandy texture. The recipe makes a lot but I’ll I’ll be doubling it everytime because they fly off the plate. Yum!!!!

  • Wow, these are amazing! Light, buttery, just the right amount of everything. These will go to the top of my list along with coconut cranberry chews as our favorite cookie. I’m going to have to give these away to the neighbors or my jeans will be too tight in a matter of days.

    Thanks, Jen, for sharing so many delicious recipes with us this year. Happy Holidays to you and your family!

  • Thinking I would use coconut oil instead of vegetable oil – do you think that would work?

    • Hi Diane, It should work as long as the coconut oil is in melted form — might impart a slight coconut flavor but that’s not a bad thing 🙂

  • Can I use all-purpose flour for the whole wheat too?

    • Hi Julie, Yes that’s fine.

  • I use White Whole Wheat flour, instead of all-purpose or wheat flours. Any ideas on what the total flour measurement would be??

    • Hi Edi, I would use 3 cups all purpose to 1-1/2 cups white whole wheat flour. Please come back and let me know how they turn out!

      • Thanks so much for the response, but I think my question wasn’t clear…I was wondering about making them without using all-purpose flour…using only white whole wheat…your thought??

        • Ahh, sorry, I misunderstood. You can just sub white whole wheat flour cup for cup for all purpose flour but the taste will definitely be different.

          • How bad can it be?! lol Thanks again!

            • — Edi
Load More

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.