Almond Roca Bar Cookies Recipes

ALMOND ROCA COOKIES

Steps:

• Preheat to 350°F.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated, and brown sugar together on medium speed for 2 minutes. Add in the egg yolk and vanilla and mix for 30 more seconds until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, 1 cup at a time, until combined. Dough will form a stiff ball.
• Press the dough evenly onto un-greased cookie sheet to 1/4- inch thick .
• Bake for 15-20 minutes until edges are golden and center is almost set.
• As soon as you remove the pan from the the oven, sprinkle the broken Hershey pieces evenly on top and the heat of the cookie will melt them.
• Using an off-set or rubber spatula, spread the melted chocolate evenly on top.
• Sprinkle the chopped nuts or toffee onto the melted chocolate. Allow to cool and the chocolate to set. You can also place it in the refrigerator to speed the process up.
• When completely cooled, cut into triangle pieces.

ALMOND ROCA BAR COOKIES

Steps:

• 1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
• 2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
• 3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
• 4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.

ALMOND ROCA COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
• Using an electric mixer on medium speed, cream together the butter, sugar, and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in almonds and toffee bits.
• Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
• Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3 to 4 inches in diameter.
• Re-roll the scraps and continue cutting cookies until all the dough has been used up.
• Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12 to 14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
• Remove from the oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
• Place the chocolate chips in a bowl and microwave for 30-second intervals until chocolate is melted. Stir well.
• Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• 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.

ALMOND ROCA COOKIES

Steps:

• Preheat oven to 350ºF and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
• Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it's shape; if it's overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
• Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
• Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up.
• Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12-14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
• Remove from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
• Place the chocolate chips in a bowl and microwave for 30 second intervals until chocolate is melted. Stir well.
• Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.

ALMOND ROCA BARS

Steps:

• Cream butter and sugars; add egg.
• Beat well.
• Stir in vanilla and flour.
• Press mixture on bottom of ungreased 11x15" jelly roll pan.
• Bake at 350° for 20 minutes.
• While hot, sprinkle with chocolate chips.
• Spread melted chips over cookie base.
• Sprinkle with almonds, pressing lightly.

ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
• In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
• Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and 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 the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.