Photo: Blue Ribbon Almond Roca Cookies Recipe
Ingredients
- 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
Directions
Preheat oven to 300 degrees F.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 84 reviews
By kaitlyncox
on December 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This cookie is easy to make, although time consuming rolling into balls and then into almonds. Also, make sure to wet your hands so it doesn't stick to your hands when rolling into balls.
These cookies are crunchy and threw me off at first. But, they are almond roca cookies and of course they would be crunchy, the middle is not as crunchy more chewey from the toffee.
Milk Chocolate sauce--I add Karo Syrup and more oil, I used Ghirardelli milk chocolate chips.
Overall, this cookie is really good. I liked that it is exactly 22 minutes to cook, and really no alterations need to be made. Great cookie, you won't be sorry you made these.
By sharonculler
Carrollton, OH
on November 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe jumped to the top of our favorites. Easy to make. I used a larger container for the almonds and used my cookie scoop instead of rolling them by hand, plopped them in the almonds and coated the cookie, worked like a charm. This was much quicker and they turned out perfectly round. Will use this for my cookie exchange.
By strawberrymarga...
Columbus, OH
on January 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are simple yet delicious cookies.
I followed the recipe to the T except chocolate drizzling.
I used a 8 oz pacakge of Heath toffee bits.
I need to go to grocery to get another toffee bits to make the 2nd batch.
Read all 84 reviews