Save on Pinterest

Toffee Almond Sandies

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
  • Total Time
    Prep: 35 min. Bake: 15 min./batch
  • Makes
    about 12 dozen


  • 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


  • 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.
Nutrition Facts
1 cookie: 68 calories, 4g fat (1g saturated fat), 7mg cholesterol, 42mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • ladykjt
    Aug 17, 2019

    I just made these, and they were, as promised, light and delicious. Since the recipe made so many, I halved it (there are only two of us), and I also made the cookies larger. I followed the suggestion about upping the almond flavoring, and at least doubled the amount of extract. Good call!

  • Jon
    Apr 29, 2019

    I have been making these cookies for about 3 years. Everyone who tries one has to have more! I follow the recipe exactly except I add 2 tablespoons of almond extract. instead of just one teaspoon. I love the intense almond flavor. Highly recommend these!

  • leiaj64
    Dec 21, 2017

    I whipped the butter and sugars and then the oil to a very light mix and then slowly added dry mixture. A used two cups of toast, chopped pecans. Chilled the dough overnight. The cookie was light as air. No one said a word...A very good sign. They were too busy eating! 5 stars and thumbs up from the group!

  • No_Time_To_Cook
    Sep 6, 2017

    These were really good! Flavor was awesome... texture was a little dry/crumbly (thus the 4 stars). I will definitely make them again.

  • Jellybug
    May 9, 2017

    Easy & Delicious..cookies disappeared within hours!

  • Lcap
    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!!!

  • PrincessPidgy
    Dec 4, 2016

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

    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

  • searay418
    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.

  • Grammy Debbie
    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!