Toffee-Almond Cookie Slices Recipe

Toffee-Almond Cookie Slices Recipe Toffee-Almond Cookie Slices Recipe photo by Taste of Home Rating 5

“Make the season special for family and friends with these crispy coffee-dunkers," suggests Julie Plummer in Syesville, Maryland. "Simply bake up a batch, wrap several slices in bright cellophane and add holiday stickers and curly ribbons for last-minute gifts.”

This recipe is:

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Diabetic Friendly

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Toffee-Almond Cookie Slices Recipe
  • Prep: 15 min. Bake: 40 min. + cooling
  • Yield: 30 Servings
15 40 55

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1 egg
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup miniature semisweet chocolate chips
  • 1/3 cup English toffee bits or almond brickle chips

Directions

  • In a large bowl, combine the sugar cookie mix, flour, butter and egg. Stir in the almonds, chocolate chips and toffee bits.
  • Divide dough in half. On an ungreased baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until lightly browned.
  • Carefully remove to wire racks; cool for 10 minutes. Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 15 slices.
  • Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts 1 cookie equals 138 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 87 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Toffee-Almond Cookie Slices in Simple & Delicious November/December 2007, p38

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Reviews for Toffee-Almond Cookie Slices

Toffee-Almond Cookie Slices Recipe

Toffee-Almond Cookie Slices

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(1-1) of 1 reviews

Reviewed on Dec. 12, 2010 by Wendy Broadhead

These biscotti type cookies are easy and very tasty. I did have to add an additional egg (a total of 2 eggs). The dough was very dry before I did that and would not hold together. Definetely a recipe I will make again. These are great to give as a gift.

 
 

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