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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Hi Jenn,
Can these cookies be made without the almonds? We don’t like nuts in our cookies.
Thank you,
Sure! Hope you enjoy. 🙂
I made these cookies for Christmas and they were surely something really good about 2020! They were buttery and sweet and made a lot of delicious cookies! Great for a cookie swap because the recipe also makes plenty dozen cookies for packaging up and sharing with friends!
Hi Jenn. If you have time, could you do the metric conversion. I’m spoilt for choice with your Christmas recipes! We don’t have the toffee bits in Australia, I don’t think, but I’ve found a simple recipe to make them. Thanks again. Anita
Hi Anita, I just added the metric conversions. Hope you enjoy the cookies!
I tried out this recipe and was so happy with the results. I didn’t change a thing. The recipe makes a ton of cookies so I gave some away as gifts (which they loved) and kept a few for myself….delicious!
What do you use for the toffee bits?
Hi Corinne, Heath makes toffee bits – you can usually find them around holiday time in the supermarket near the chocolate chips.
Hello,
I follow the recipe exactly, but mine was really spread out, it was not thick and small like the picture. It’s still tasty, but I like that small round look. What did I miss?
Hi Rosalina, Is there any possibility that you measured incorrectly? Or is your baking soda really old?
I forgot to mention that I used vanilla instead of almond extract (since I used pecans instead of almonds).
My family and I loved these cookies! I used pecans instead of almonds, but other than that, I followed the directions to the letter. So easy and tasty! I’m glad that this recipe makes a TON of cookies. These babies will definitely be on my Christmas cookie tray this year!
Do I really need to add the whole wheat flour? If it’s going to make a big difference I will definitely buy some. Thanks
No Cindy, you can use all-purpose for all the flour if you prefer. Hope you enjoy!
I’ve been eyeing these for a while now and I finally made them today. So very good is all I can say. Love the almond flavor and the nuts. They are not to sweet and the texture is nice and light. I’ll definitely be making these again. Thanks Jenn for the recipe.
These look wonderful! My Granny used to make a cookie like this and I’m going to make them with my kids on her birthday to remember her.