Crispy Toffee Cookies
7 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup raw almonds, chopped
1 1/4 cups flour, plus more for the work surface
1/2 teaspoon baking powder
7 ounces crushed hard toffee candy bars, such as Heath or Skor
1 large egg, lightly beaten
Beat the butter and sugars with an electric mixer until light, about 2 minutes. Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. Beat in the egg.
Turn the dough out onto a lightly floured work surface and shape into a log about 3 inches in diameter and 10 inches long. Wrap it in plastic wrap and refrigerate at least 30 minutes or up to 1 day.
Heat 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 to the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container. Makes about 20 cookies.
Source: Adapted by The Washington Post from “Swedish Desserts,” by Cecilia Vikbladh (Skyhorse, 2012).
Per cookie: 170 calories, 3 g protein, 19 g carbohydrates, 10 g fat (5 g saturated fat) 25 mg cholesterol, 65 mg sodium, 0 fiber, 12 g sugar.