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Almond Toffee Sandies

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
    9 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 large eggs, room temperature
  • 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


  • Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add 1 egg 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.
  • Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts
2 each: 178 calories, 11g fat (4g saturated fat), 19mg cholesterol, 134mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.
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Average Rating:
  • lobryant
    Sep 17, 2019

    We LOVE these!! I've made them several times and they are gone quickly! I use pecans instead of almonds, and it works just fine. It calls for toffee bits, but the toffee bits with chocolate work very well and are much easier to find.

  • redcow
    Nov 27, 2017

    This is the second time I have made these cookies. Both times I have made only half a batch. First time I found the dough was hard to work with as it was so "greasy". So second time I made cookies I added extra regular and wheat flour to the mixture. Found the dough easier to handle. I did not flatten the cookies the second time so I have a rounded cookie---more to my liking and I did not notice any difference in flavor. You definitely needed lots of toffee bits!! I am going to add cookies to my Christmas plates. Will make again.

  • Cookie65
    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
    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
    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
    Apr 29, 2015

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

  • jandol
    Feb 21, 2015

    what kind of sugar do you use, is it regular su?gar and powered sugar

  • klandrews84
    Feb 21, 2015

    Forgot the confectionery sugar and they were still awesome!

  • cakelover55
    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
    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?