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Almond Roca Cookies

    2 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup dark brown sugar
    1/2 cup sugar
    1 cup butter, room temperature
    2 eggs, room temperature
    2 teaspoons pure vanilla extract
    1 package toffee bits
    1 cup coarsely ground almonds
    4 ounces milk chocolate
    1/2 tablespoon vegetable oil

  Preheat oven to 300F. In a medium mixing bowl, whisk together flour,
 baking soda, and salt. Set aside. In the bowl of an electric mixer,
 blend sugars together on medium speed. Add butter and mix to form a
 grainy paste. Add eggs and vanilla and mix at medium speed until
 light and fluffy. At low speed, slowly add the flour mixture and then
 the toffee bits. Mix until just blended; do not over-mix.

  Place ground nuts in a small bowl. Using hands, roll balls of dough
 into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on
 cookie sheets several inches apart. Bake approximately 22 minutes and
 then transfer cookies to a cooling rack.

  Melt the chocolate with the vegetable oil in a double boiler or in
 a bowl set over a pan of simmering water. Drizzle melted chocolate
 over cooled cookies. Place cookies on a cookie sheet and place in
 freezer or refrigerator until chocolate is firmly set.