Almond Toffee Recipes

Heat oven to 325 degree F. Melt butter or margarine in a 13x9x2- inch baking pan in the oven (about 6 minutes). Remove pan from oven.

Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon. Sprinkle the chocolate pieces, almond toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.

Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on a wire rack; cut into bars.

recipe is ready in 1-2 hrs Ready in: 1-2 hrs and serves/makes 48

Pecan & Almond Toffee Tassies
1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
10 ounces almond toffee pieces

Preheat the oven to 350 degrees F.

Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and almond toffee pieces. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

Nashville Almond Toffee Cookies
1 cup butter or margarine
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 Tbs. milk 2 tsp vanilla
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups Almond Toffee pieces
1/2 cup chocolate chips

Mix butter, brown sugar, eggs, milk and vanilla extract until creaming and fluffy. Stir together flour, baking powder, salt and soda. Add to creamed ingredients in large bowl. Blend well. Stir in almond toffee. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake in 375°F oven for 10 to 12 minutes. Makes about 5 dozen.

Sour Cream Toffee Fudge Cake
1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing [recipe follows]
2 1/2 cups almond toffee pieces

Preheat the oven to 350 degrees F.

Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.

In a bowl, place the cocoa and slowly add the hot coffee, whisking until smooth. Set aside to cool.

In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.

Onto a sheet of waxed paper or into a bowl, sift the flour, baking soda, and baking powder together.

In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.

Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.

Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed almond toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed almond toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed almond toffee onto the sides and top of the cake. Serve.

Chocolate Icing:
4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract

In a large saucepan, combine the cream, butter, cocoa, and corn syrup and bring to a simmer over medium heat. Remove from the heat.

Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)

Yield: about 8 cups

White Chocolate Ice Cream Cake with Caramel Sauce and Almond Toffee Bits
Sponge Cake
1/2 cup almond liqueur, plus 4 teaspoons
1/2 gallon white chocolate ice cream [softened]
1 cup sugar
1/4 cup water
2 3/4 cups heavy cream
1 cup powdered sugar
6 large milk chocolate almond toffee chunks

Cut the sponge cake into 3 equal pieces to fit into the bottom of a 9 by 5 by 3-inch loaf pan. Line the loaf pan with plastic wrap, leaving an overhang over the sides. Lay 1 piece of cake flat in the pan. Sprinkle about 2 1/2 tablespoons of liqueur evenly over the cake. Spread one-third of the softened ice cream over the cake, smoothing the top with a rubber spatula and top with another cake layer. Repeat the process, working carefully to create 3 layers of cake soaked with liqueur and ice cream on top. Wrap with the plastic wrap and place in the freezer to firm up the ice cream, 1 to 2 hours.

To make the caramel sauce, in a medium, heavy saucepan, combine the sugar and water, and bring to a boil. Lower the heat to medium-low and cook, stirring occasionally, until the sugar is dissolved. Continue cooking until amber in color, about 7 minutes, swirling the pan occasionally. Remove from the heat and slowly add 3/4 cup of the cream. Return to low heat and stir until the sauce is smooth, about 1 minute. Remove from the heat and add 2 teaspoons of the almond liqueur. Let rest until cool but still liquid, about 40 minutes.

In a bowl, whip the remaining 2 cups of cream until stiff peaks start to form. Add the powdered sugar and whip into stiff peaks. Add the remaining 2 teaspoons of liqueur and whip to incorporate.

Place the almond toffee in a plastic bag and smash into pieces with a mallet or rolling pin.

Remove the layered ice cream cake from the freezer. Lift from the loaf pan and remove the plastic wrap. Place the cake on a platter. Spread the whipped cream over the top and sides of the cake. Sprinkle the top and sides with the broken almond toffee pieces and drizzle the cake with the caramel sauce.

To serve, slice into 1-inch thick servings with a knife dipped in hot water.

Almond Toffee Crunch Cookies
1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 1/2 cup chopped almond toffee pieces

Preheat oven to 350 degrees F.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and almond toffee pieces.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.