Crispy Toffee Cookies

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 7 tablespoons unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup raw almonds, chopped (we use chopped blanched almonds)
• 1 pinch salt
• 1 1/4 cups flour, plus more for the work surface
• 1/2 teaspoon baking powder
• 7 ounces crushed hard chocolate-covered english toffee bars, such as daim, heath (see headnote) or 7 ounces skor english toffee bits (see headnote)
• 1 large egg, lightly beaten

Recipe

• 1 note: the dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day.
• 2 beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes. reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. finally, incorporate the egg.
• 3 turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long. wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
• 4 preheat the oven to 440 degrees f. line two baking sheets with parchment paper.
• 5 use a sharp knife to slice the log of dough into 1/2 inch rounds. transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart. bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
• 6 if the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven. use a metal spatula to push in any wayward dough and coax the cookie back into roundness.
• 7 let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.