ALMOND TOFFEE COOKIES

Here’s a sturdy cookie that’s crispy on the edges and tender, slightly chewy, on the inside, with distinct almond flavor from almond butter, almond extract and Heath bar bits.  A combo of flours provides interesting texture.  You’ll get about 16 largish cookies, about 3 – 3-1/2” in diameter. 

Almond Toffee Cookies Source:  Judy’s Kitchen Rating:  8.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/2 cup all-purpose unbleached flour 1/2 cup bread flour 1/3 cup white whole wheat flour 1 tsp. baking powder 1/4 tsp. baking soda 1/8 tsp. sea salt 1 stick unsalted butter, softened 1/2 cup almond butter, room temperature 1/2 cup sugar (I used 2 Tbsp. Nu Natural Stevia) 1/2 cup light brown sugar 1 large egg 1 tsp. almond extract 1/2 tsp. vanilla 1 cup Heath bar milk chocolate bits Heat oven to 350F.  Prepare baking sheet with parchment paper.  In medium bowl, whisk together flours, baking powder, baking soda and salt.  In large bowl, whisk butter, almond butter and sugars till smooth and well combined.  Whisk in egg and extracts until smooth.  Stir in dry ingredients and Heath bar bits with spoon or spatula.  Drop about 2 Tbsp. dough, leaving several inches between each, on prepared cookie sheet.   Press dough down slightly with fingers.   Bake 14-18 minutes, or till cookies are just barely done.  Let cool in pan 5 minutes, then transfer to wire rack to finish cooling.  Yield:  16 cookies