Almond Toffee Sandies Recipe
Almond Toffee Sandies Recipe photo by Taste of Home
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Almond Toffee Sandies Recipe

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I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 54 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 cup canola oil
  • 1 teaspoon almond extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups sliced almonds
  • 1 package (8 ounces) toffee bits

Nutritional Facts

2 each: 178 calories, 11g fat (4g saturated fat), 19mg cholesterol, 134mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.


  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.
  2. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Toffee Almond Sandies in Best of Country Cookies 1999, p25

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Cookie65 User ID: 1332004 243917
Reviewed Feb. 16, 2016

"I made these yesterday and they are wonderful! I did not have almonds but I had lots of pecans, so I chopped up 2 cups and used those. I also used vanilla, rather than almond extract, to go along with the pecans. I shared some with a friend yesterday and brought a couple dozen to work today and everyone loves them. They remind us a pecan sandy!"

sonset User ID: 8557676 243032
Reviewed Feb. 1, 2016

"I've made these numerous times. Everyone loves them. It's not easy to find the toffee so I bought it on Amazon. I had to buy a lot but since they're now a family favorite I'll make them more often."

Matzo1012 User ID: 7851780 228246
Reviewed Jun. 20, 2015

"Great reactions from everyone that had them. Definitely a keeper! I think next time I may get whole almonds and give them a rough chop instead of the sliced almonds."

Pitterpattie User ID: 8355147 225622
Reviewed Apr. 29, 2015

"Oh how I wish I could stay out of these delicious cookies!!!"

jandol User ID: 4399735 221044
Reviewed Feb. 21, 2015

"what kind of sugar do you use, is it regular su?

gar and powered sugar"

klandrews84 User ID: 7066576 221042
Reviewed Feb. 21, 2015

"Forgot the confectionery sugar and they were still awesome!"

cakelover55 User ID: 7790520 221013
Reviewed Feb. 21, 2015

"These cookies are fantastic! I have made them about 3 times. They are a wonderful cookie to have with coffee and are full of buttery, toffee, nutty goodness. Thanks for sharing this great recipe. It has become my very favorite of all cookies. 5 stars!!"

vbak User ID: 1660180 215315
Reviewed Dec. 19, 2014

"Suzanne, toffee bits are Heath's bits o' brickle. That's what I'm going to use. I have not made these yet, so I'll rate on eye appeal. Why do people change the recipe completely and then rate the original recipe?"

JannieG User ID: 2168704 214570
Reviewed Dec. 11, 2014

"These cookies are wonderful and addictive. I have made them several time and everyone just loves them. I will be making them again in a few days for my Christmas gifts to my neighbors. They have become my favorite cookie. Thanks for sharing!"

Suzanne60ok User ID: 5615943 214301
Reviewed Dec. 8, 2014

"Where do I get just toffee bits? Could only find Hershey chocolate coated Heath bits. Had to rate it to submit. Will revise once I bake."

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