Ingredients

The following ingredients have 14 Servings
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) fine turbinado sugar* (I used Bob’s Red Mill turbinado sugar)
  • 1 egg
  • 1 egg yolk
  • 2 tsp almond extract
  • 3 1/2 cups (352g) almond flour (I used Bob’s Red Mill almond flour)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp xanthan gum (I used Bob’s Red Mill xanthan gum)
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 2 cups (300g) toffee bits, divided

Instruction

  • Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  • 4. Add the egg, egg yolk and almond extract and mix until well combined.
  • 5. In a separate bowl, combine the almond flour, baking soda, baking powder, xanthan gum, cornstarch and salt. Add the dry ingredients to the butter mixture and mix until well combined.
  • 6. Stir in 1 cup of the toffee bits.
  • 7. Make balls of cookie dough about 2 tablespoons in size. Refrigerate the dough for about 3-4 hours, or for up to 2-3 days. If you find the cookie dough to be sticky, refrigerate for 30 minutes to an hour first, then roll the balls.
  • 8. Preheat oven to 350°F (176°C) and line a cookie sheet with a silicone baking mat or parchment paper.
  • . Put the remaining toffee bits in a small bowl. Roll the balls of cookie dough in the toffee bits and place them on the cookie sheet. Pat them down slightly. Bake the cookies for 10-12 minutes. The cookies will spread to be about 3 inches wide.
  • 0. Remove the cookies from the oven and allow to cool on the cookie sheet for at least 5-10 minutes, then remove to a cooling rack to finish cooling. *You can swap out the turbinado sugar for brown sugar if you prefer.