Almond Toffee Sandies Recipe
- 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
- 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.
2 each: 178 calories, 11g fat (4g saturated fat), 19mg cholesterol, 134mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein .
Reviews for Almond Toffee Sandies
"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!"
"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."
"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."
"Oh how I wish I could stay out of these delicious cookies!!!"
"what kind of sugar do you use, is it regular su?gar and powered sugar"
"Forgot the confectionery sugar and they were still awesome!"
"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!!"
"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?"
"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!"
"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."
"Definitely a keeper!!! So delicate, light and full of flavor. My husband, who never eats anything with almonds, loves them. It does make a huge batch. I refrigerated half the dough to use up later."
"These are absolutely delicious-- light, delicate and crispy. They bake quickly, and come off of the baking sheet with ease. I often halve the recipe, as the full recipe yields a HUGE batch."
"I work as a pastry chef, and when I found this recipe I had to try them...I LOVE them! As did my customers! I used veg oil instead of the canola, but that's it, oh and made them giant, lol...Thank You for this wonderful recipe!!!"
"My favorite cookie. I took some to a bake sale and the next year the lady who bought them sought me out and asked if I had brought any that year."
"To increase the wow factor, add 1 cup of shredded coconut! These are a family favorite!"
"I have been making these since I discovered the recipe. They are delicious! Something different than the standard chocolate chip or peanut butter. Something to keep in mind since this recipe was published the manufacturer has decided to cheat consumers out of their toffee pieces! What use to be a 10 ounce bag is now only 8 so plan to use a partial second bag. You won't be disappointed in this recipe."
"These cookies are amazing! Delicately crisp with a wonderful flavor. My family and coworkers can't get enough of them. These yummy sandies have replaced oatmeal-raisin cookies as my new favorite!"
"Wow! I tried this recipe last weekend, and the very large batch was gone in less than a week. My husband and son ate them by the handful. My coworkers loved them.The texture is delicately crisp, and the flavor is perfect. They are going into my regular cookie rotation; I'd give them 10 stars if I could!"
"Great crispy cookie! Instead of dropping spoonfuls on the sheets, I rolled into a walnut sized ball, rolled in sugar and then flattened with a glass bottom which had been dipped in sugar. Made a good flat 'short' cookie that melts in your mouth."
"Good cookies with the maple and pecans instead of almonds....My only complaint is that they dry out quickly."
"Made these twice....Made a few changes....... I used apple sauce instead of oil. I used maple flavouring instead of almond,, and pecans instead of almonds,,,, which added more flavour."
"You can't imagine how many copies of this recipe I have given out. They are just wonderfully good."
"Thses are so good. I love the fact they have some oil in them (less saturated fat). My family loves these."
"These cookies are highly addictive!! A regular must-make cookie!"
"I have made this cookie so many times that I have lost count. Every time I serve them to a group someone declares that this is their favorite cookie ever. I have even had people ask for these as a birthday present."