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

Toffee Almond Sandies Recipe

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Crisp and loaded with goodies, these are my husband's favorite cookies. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for our grandchildren. -Alice Kahnk, Kennard, Nebraska
TOTAL TIME: Prep: 35 min. Bake: 15 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min./batch
MAKES: 72 servings


  • 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

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. 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 in Taste of Home February/March 1998, p39

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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"

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."

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!"

Reviewed Nov. 5, 2014

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

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."

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