Almond Roca Cookies
November 16, 2019
"One of Sharon 123 recipes miss you gal"
- 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
Preheat oven to 300°F.
In a medium size mixing bowl,
Whisk together flour, baking soda and salt;
In bowl of an electric mixer
Blend both sugars together at medium speed.
Add butter and mix to form a grainy paste.
Add eggs and vanilla and mix at medium speed until it's light and fluffy.
At low speed
Slowly add flour mixture and then toffee bits.
Mix until it's just blended; don't over-mix.
Place the ground almonds in a small bowl.
Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds.
Place on cookie sheets several inches apart.
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.
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.
Drizzle melted chocolate over the cooled cookies.
Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Tips & Variations
No special items needed.