Almond Roca Cookies

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.

Step 17: Drizzle melted chocolate over the cooled cookies.

Step 18: Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.