Wednesday, March 6, 2013

Crispy Toffee Cookies

Here's a cookie for toffee fans. The original recipe was built around a Swedish candy bar called Daim that, fortunately, has two nearly identical relatives in the 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.

MAKE AHEAD: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day. The cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 1 month.

Makes about twenty 3-inch cookies

Ingredients

    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
    Pinch salt
    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 Daim, Heath or Skor (see headnote)
    1 large egg, lightly beaten

Method

1.Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on   medium-high speed until light, about 2 minutes. Reduce the speed to low and add the   almonds, salt, flour, baking powder and toffee bits. Finally, incorporate the egg.

2.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 1 day.

3.Preheat the oven to 440 degrees. Line two baking sheets with parchment paper.

4.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 8 to 10 minutes or until the edges are light brown, rotating the sheet front to   back about halfway through baking.

5.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.

6.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.

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