Toffee Almond Tiles Recipes

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TOFFEE ALMOND SANDIES



Toffee Almond Sandies image

These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 12 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup canola oil
2 large eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped almonds
1 package (8 ounces) milk chocolate English toffee bits
Additional sugar

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BEST TOFFEE EVER - SUPER EASY



Best Toffee Ever - Super Easy image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Steps:

  • In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  • While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
  • Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

TOFFEE TILES RECIPE BY TASTY



Toffee Tiles Recipe by Tasty image

Here's what you need: salted butter, light brown sugar, kosher salt, almonds, milk chocolate bar, pink sea salt, butter, liquid thermometer, parchment paper

Provided by Aza Simperson

Categories     Bakery Goods

Yield 15 servings

Number Of Ingredients 9

6 tablespoons salted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
10 almonds, finely chopped
1 milk chocolate bar
⅛ teaspoon pink sea salt
1 tablespoon butter
liquid thermometer
parchment paper

Steps:

  • Line the baking tray with parchment paper.
  • In a saucepan, mix together the butter, sugar and salt. When the temperature reaches 260°F, remove from heat.
  • Sprinkle the chopped almonds into the mixture and mix them in thoroughly.
  • Pour the mixture into the baking tray.
  • Put the baking tray into the freezer for 30-45 minutes.
  • Melt the chocolate bar and mix it with salt, and melted butter until combined.
  • Remove the toffee from the freezer and break it into chunks. Coat it in the melted chocolate mixture.
  • Place the chocolate covered toffee pieces back onto the parchment-lined baking tray and keep in the freezer for 15 minutes.
  • Remove the chocolate covered toffee from the freezer and plate. Enjoy with a glass of milk!

Nutrition Facts : Calories 119 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 10 grams

TOFFEE ALMOND BISCOTTI



Toffee Almond Biscotti image

Make and share this Toffee Almond Biscotti recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 1h20m

Yield 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto or 1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
3/4 cup slivered almonds
3/4 cup toffee pieces

Steps:

  • Preheat oven to 300 degrees F.
  • Line cookie sheet with parchment paper; set aside.
  • In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside.
  • In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer.
  • Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add more flour.
  • Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter.
  • Bake about 50 minutes, or until firm and dry.
  • Remove from oven and let cool for 10 minutes.
  • Use a serrated knife and cut into 1/2-inch slices.
  • Lay slices cut side down on cookie sheet and return to even for 20 minutes.
  • Remove from oven and turn slices over and bake another 20 minutes.

Nutrition Facts : Calories 99.1, Fat 2.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 36.5, Carbohydrate 17.1, Fiber 0.7, Sugar 8.5, Protein 2.6

CHEWY TOFFEE ALMOND BARS



Chewy Toffee Almond Bars image

Make and share this Chewy Toffee Almond Bars recipe from Food.com.

Provided by Mom2Rose

Categories     Bar Cookie

Time 1h

Yield 36 bars, 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened (2 sticks)
1/2 cup sugar
2 cups all-purpose flour
1 1/3 cups heath bits 'o brickle toffee pieces (8 oz. pkg.)
3/4 cup light corn syrup
1 cup almonds, sliced, divided
3/4 cup sweetened flaked coconut, divided

Steps:

  • Heat oven to 350°F
  • Grease sides of 13x9x2-inch baking pan.
  • Beat butter and sugar until fluffy.
  • Gradually add flour, beating until well blended.
  • Press dough evenly into prepared pan.
  • Bake 15 to 20 minutes or until edges are lightly browned.
  • Meanwhile, combine toffee bits and corn syrup in medium saucepan.
  • Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
  • Stir in 1/2 cup almonds and 1/2 cup coconut.
  • Spread toffee mixture to within 1/4-inch of edges of crust.
  • Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
  • Bake an additional 15 minutes or until bubbly.
  • Cool completely in pan on wire rack.
  • Cut into bars.

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  • Set racks in middle of oven and preheat to 350°F. Line two baking sheets with parchment paper.
  • Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.
  • In the bowl of a mixer fitted with paddle attachment, cream butter, granulated sugar and Confectioners’ sugar until well combined, about 1-2 minutes. Scrape down sides of bowl with spatula, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.
  • Shape dough into 1-inch balls, roll in sugar, then place about 2 inches apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14-17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. Store in airtight container.


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