Almond Roca Cookies
Save this Recipe
Featured in Cookbooks
Almond Roca Cookies
Hand chosen by Emeril, this cookie was one of the winners in his cookie contest.
Yield: 40-50 cookies
- 2 ½
- ½
- ¼
- 1
- ½
-
1
cup butter, room temmp
-
2
eggs, room temp
- 2
-
1
package toffee bits
- 1
- 4
- ½
Preheat oven to 300. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No overmixing, OK?
Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. PLace in oven for about 22 minutes. Transfer cookies to a cooling rack.
Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Chocolate Sheet Cake with Peanut Butter Frosting
- Peasant Pasta
- Almond Roca Cookies
- Perfectly Chocolate Chocolate Chip Cookies
- Grilled Beer Chicken Drumsticks
