Here's a cookie for toffee fans. The original recipe was built around a Swedish candy bar called Daim that, fortunately, has two similar...
Here’s a cookie for toffee fans. The original recipe was built around a Swedish candy bar called Daim that, fortunately, has two similar relatives in the United States. The candy bars typically are small, so you’ll need to buy several to equal 7 ounces. Don’t buy the miniature bars; they’ll have too much chocolate and not enough toffee. If you want to dispense with the chocolate altogether, Heath sells Toffee Bits in 8-ounce bags.
7 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/2 cup packed light brown sugar
- Our state’s greatest gift to the nation just got canceled
- Clay Matthews tells Colin Kaepernick: ‘You ain’t Russell Wilson, bro’
- Watch: Former Mariners great Ichiro Suzuki pitches — yes, pitches — for the Marlins
- Gun violence: Don’t fear gun laws; let gun-owners help pay to fix the problem
- Two high school football players hospitalized after serious game injuries
Most Read Stories
1/2 cup raw almonds, chopped
Pinch of salt
1 ¼ cups flour, plus more for the work surface
1/2 teaspoon baking powder
7 ounces crushed hard toffee candy bars, such as Daim, Heath or Skor
1 large egg, lightly beaten
Beat the butter and sugars together in the bowl of a stand mixer or electric mixer on medium-high speed until light, about two minutes. Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. Finally, incorporate the egg.
Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long. Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to one day.
Preheat the oven to 440 degrees. Line two baking sheets with parchment paper.
Use a sharp knife to slice the log of dough into 1/2-inch rounds. Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for eight to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven. Use a metal spatula to push in any wayward dough and coax the cookie back into roundness.
Let the cookies cool on the baking sheets for five minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.
Nutrition per cookie: 170 calories, 3 g protein, 19 g carbohydrates, 10 g fat, 5 g saturated fat, 25 mg cholesterol, 65 mg sodium, 0 g dietary fiber, 12 g sugar
Adapted from “Swedish Desserts,” by Cecilia Vikbladh