Almond Roca Cookies
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
1 cup butter, soft
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 cup crushed toffee
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix. (you might want to chill for about 15 minutes to firm up the dough)
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then cool on a rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water (or carefully in the microwave). Place cookies on a cookie sheet (on wax or parchment paper) and drizzle melted chocolate over the cookies. It will take a few minutes for the chocolate to set. Then enjoy with
