Toffee Almond Cookies

These super-easy melt-in-your-mouth cookies make the ideal tea-time treat; the toasted almonds give a great crunch and delicious flavour combined with the buttery toffee pieces.

  • By Purebread Bakery
  • March 8, 2016
Image Author: Evaan Kheraj
  • Yield: 1 dozen cookies


2 ⅓ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¾ cup room-temperature butter

⅔ cup brown sugar

⅔ cup sugar

1 egg

1 tsp vanilla

½ cup toffee bits (Skor bars work well)

⅔ cup almonds, finely chopped


Preheat oven to 350°F. Place flour, baking soda, baking powder and salt together in a bowl and whisk to combine.

Place almonds on a baking sheet and lightly toast in the oven for a few minutes, then let cool. In a separate bowl or mixer, cream together butter and brown and white sugars until light and fluffy. Add egg and vanilla and mix until combined.

Roughly chop the toasted almonds. Fold flour mixture into the sugar and butter mixture, then mix chopped almonds and toffee chips into batter until just combined. Roll out 12 balls and place on a lightly greased baking sheet, spaced well apart. Flatten each ball with the palm of your hand.

Bake for 10 to 12 minutes, or until cookies are lightly golden and set in the centre.

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