Toffee Almond Sandies Recipe

5 11 13
Toffee Almond Sandies Recipe
Toffee Almond Sandies Recipe photo by Taste of Home
Publisher Photo

Toffee Almond Sandies Recipe

Read Reviews
5 11 13
Publisher Photo
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
MAKES:
72 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch

Ingredients

  • 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

Directions

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. Yield: about 12 dozen.
Originally published as Toffee Almond Sandies Cookies in Taste of Home February/March 1998, p39

Nutritional Facts

1 serving (2 each) equals 130 calories, 8 g fat (2 g saturated fat), 14 mg cholesterol, 91 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

  • 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
  1. 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.
  2. 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. Yield: about 12 dozen.
Originally published as Toffee Almond Sandies Cookies in Taste of Home February/March 1998, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forToffee Almond Sandies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jellybug User ID: 53068 265776
Reviewed May. 9, 2017

"easy & Delicious..cookies disappeared within hours!"

MY REVIEW
Lcap User ID: 4585832 259156
Reviewed Jan. 3, 2017

"Just Awesome!!

I should really leave reviews more often and this is my first here because these cookies were absolutely delicious!! So very easy and just the best ever. Texture and taste are perfect and everyone just raved! Thank you for a super delicious cookie!!!"

MY REVIEW
PrincessPidgy User ID: 7851256 257646
Reviewed Dec. 4, 2016

"I made these and they were spectacular... Super tasty..."

MY REVIEW
PIEGRL User ID: 7141412 241545
Reviewed Jan. 11, 2016

"Every year when I bake my xmas cookies I try a few new ones only the best make it to be a tradition these fit the bill I thought they were awesome!!! Thank you for sharing"

MY REVIEW
searay418 User ID: 473814 227953
Reviewed Jun. 15, 2015

"I have made these cookies for several years - one of my Christmas favorites. I didn't have whole wheat flour the first time I made them so I substituted regular white flour. That's what I use every time and they are still good. Love the idea of freezing the balls for baking later."

MY REVIEW
Grammy Debbie User ID: 30612 202599
Reviewed Nov. 21, 2014

"Great recipe! I love the texture and the taste and the fact that they weren't dry like some sandies recipes I've tried. I made the dough up ahead of time, rolled it into balls and froze them and then just baked what I needed. I like that it makes a big batch, too!"

MY REVIEW
Bakeandrun User ID: 6385873 21506
Reviewed Nov. 5, 2014

"I melted chocolate chips and drizzled a small amount on each cookie"

MY REVIEW
gogrannygo2 User ID: 6640556 51558
Reviewed May. 1, 2012

"I LOVE this recipe and have made it many times since it came out in 1998. It makes a big batch so I freeze some for later.

Over the years I've made some changes to make a lower fat pecan version. Here's what I did: substitue butter flavor shortening for butter (you may need to add a few drops of water to make the cookie dough easy to handle), substitute 1 cup of chopped pecans for the 2 cups of almonds. I've even skipped rolling the dough in sugar without my family missing the extra sugar.
I encourage everyone to give Toffee Almond Sandies a try, one of the best cookies I've ever tasted."

MY REVIEW
zazanana2 User ID: 4597211 50112
Reviewed Apr. 2, 2012

"These cookies are wonderful. I also make them at Christmas. They are now a family favorite."

MY REVIEW
princess1977 User ID: 3325976 46641
Reviewed Nov. 7, 2010

"I make these every Christmas and everyone loves them!!"

Loading Image