Almond Roca Cookies Recipe

2h
Prep Time

22m
Cook Time

2h 22m
Ready In

Recipe: #33770

November 16, 2019

Categories: Desserts, Cookies, Shaped, Eggs, Nuts/Seeds, Almond, Middle Eastern, Clone/Copycat Recipes, Chocolate more

recipe by:
dienia b

"One of Sharon 123 recipes miss you gal"

Original recipe yields 36 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (76.5 g)
Calories 259.3
Total Fat - 14.4 g
Saturated Fat - 5 g
Cholesterol - 64.1 mg
Sodium - 3266.1 mg
Total Carbohydrate - 23.4 g
Dietary Fiber - 1 g
Sugars - 14.7 g
Protein - 3.5 g
Calcium - 27.5 mg
Iron - 0.7 mg
Vitamin C - 7.1 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 300°F.

Step 2

In a medium size mixing bowl,

Step 3

Whisk together flour, baking soda and salt;

Step 4

Set aside.

Step 5

In bowl of an electric mixer

Step 6

Blend both sugars together at medium speed.

Step 7

Add butter and mix to form a grainy paste.

Step 8

Add eggs and vanilla and mix at medium speed until it's light and fluffy.

Step 9

At low speed

Step 10

Slowly add flour mixture and then toffee bits.

Step 11

Mix until it's just blended; don't over-mix.

Step 12

Place the ground almonds in a small bowl.

Step 13

Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds.

Step 14

Place on cookie sheets several inches apart.

Step 15

Line cookie sheets with parchment paper. Make sure that you leave plenty of space between them as they do spread and make cookies that are slightly crisp on the edges and chewy in the center. Iake about 22 minutes and transfer cookies to a cooling rack.

Step 16

Freeze them in a ziplock and take them out as needed.I then melt the chocolate chips and drizzle it on.It sets up instantly since they are so cold melt the chocolate with the shortening oil in a double boiler or in a bowl set over a pan of simmering water.