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I read that Super Bowl Sunday ranks second only to Thanksgiving in regards to food consumption. And if you are at all like me, you ate your face off yesterday and now you’re feeling the ramifications of overindulging.
Although I tried to exercise restraint while grazing the dishes that were strewn throughout my kitchen, I failed and quite miserably. I blame it all on the bacon wrapped jalapeno poppers – yep, it’s their fault, which is why I only make them about twice a year.
I religiously use My Fitness Pal to log my daily caloric intake and exercise, but once I hit 1,800 calories yesterday, I considered the day a wash and stopped adding in tablespoons of cream cheese and half strips of bacon. It almost seems wrong to post cookies the day after such a feast, but hey, this is My Baking Addiction – it’s what I do.
The base for these Toffee Almond Cookies is from the New York Times and has been featured on MBA in numerous posts because I find it to be pretty much flawless. In my opinion, it’s the perfect framework for a myriad of flavor combinations like Heath Toffee Bits and toasted, chopped almonds or caramel bits and pecans. In our house, it’s pretty much cookie perfection.
Whether you’re still in a food coma or ready to get your cookie on, I’m pretty certain these will be devoured, just be sure to have an ice cold glass of milk on hand – the cute, stripy straw doesn’t hurt either!
Toffee-Almond Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 20 tablespoons unsalted butter softened
- 1 ¼ cups light brown sugar packed
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 8- ounce bag Heath English Toffee Bits
- 1 cup toasted almonds finely chopped
Instructions
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
- 3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- 4. Drop Heath English Toffee Bits and almonds into dough and gently combine.
- 5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- 6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
- 8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- 9. Repeat with remaining dough.
Mmm…toffee in cookies is the best! I’ve never put almonds in my cookies though – I’ll have to try that.
I can almost smell these cooking through the screen – they look and sound divine!
This looks yummy (just about everything you do does!) and I enjoy a good toffee cookie. What kind of bread flour do you recommend using? There are so many out there that I don’t know what to choose. Bread flour is something I don’t use very often. Thanks for the help!
Laura-
I use and highly recommend King Arthur Flour bread flour. Thanks so much for stopping by!
-Jamie
When a cookie is this good, of course you want a huge one…that way you are eating like three of them in only one serving. Guilt gone :)
How bad is my thing for toffee that I do believe I could tell you which tooth I first lost to a cavity; a cavity that surely was the result of a Heath bar. Love the emphasis on the toffee and not just using it as a foil with chocolate. They sound perfect for me.
Anything with toffee in it is a go for me! And I agree, this cookie base from the NYT is the BEST.
Yum, yum, YUM! I love toffee, and I love almonds, and I love cookies. This is a match made in heaven. I’m definitely making these!
Thank you for posting this! I’ m dying to find a recipe that’s close to the Panera toffee cookie and this may be it.
I think I need to try these! I’ve never made cookies with cake flour. . .matter of fact I’ve never even bought cake flour =/. Shame on me =)
I’m not surprised about the Super Bowl and food. It’s nearly all I’ve seen on blogs for days. Seriously, I think I’ve drooled more in the past week than I did when I was a baby.
I love these cookies. They speak to me in the language of food love. Got to bake them this week.