These almond roca cookies are loaded with toffee and almonds and topped with creamy milk chocolate. A unique offering that’s perfect for the holidays!
I love almond roca, but I have to say, I think it’s even better in cookie form! That combination of toffee, chocolate and nuts just can’t be beat. It’s one of my favorite dessert recipes for the holidays along with peanut butter blossoms, snowball cookies and chewy molasses cookies.
One of my favorite holiday traditions is the cookie baking party I hold at my house every year. My friends and I get together and bake large batches of treats to deliver to friends and family. I keep an eye out for cookie recipes all year long that I think might be a good addition to our recipe lineup. I put a lot of those recipes in my list of 30 Christmas cookie recipes. These almond roca cookies are so good that they made it onto the permanent rotation; not only are they delicious but they also happen to be quite easy to make.
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Almond Roca Cookies Ingredients
To make these cookies, you will need butter, powdered sugar, pure vanilla extract, all purpose flour, salt, sliced almonds, toffee bits and milk chocolate chips.
How Do You Make Almond Roca Cookies?
Preheat the oven and line a baking sheet with parchment paper or a nonstick cooking mat. Place the butter, sugar and vanilla in the bowl of a mixer and beat until fluffy. Stir in the flour and salt until just combined. The dough should have a crumbly texture, but will hold together when squeezed into a ball. Stir in the almonds and toffee bits. Press the dough into a disc, then chill until firm. Roll the dough into a thin layer, then cut out your cookies. Bake the cookies on the prepared cookie sheet until they are golden brown. Melt the chocolate chips in a large bowl in the microwave. Drizzle the chocolate over the tops of the cookies, then add a few almond slices as garnish. Let the cookies sit until the chocolate sets, then serve the cooled cookies and enjoy.
Tips For The Perfect Cookies
- This is a shortbread cookie, which means it’s more of a crumbly dough than a smooth wet dough. You’ll know when the dough is the right consistency when you can squeeze it into a ball and it holds its shape. If it’s too crumbly, add water, 1 teaspoon at a time, to get the correct consistency.
- The cookies will stay fresh at room temperature in an airtight container for up to 2 days.
- Freeze cookies in a resealable bag for up to 2 months, then thaw at room temperature.
- I typically use a 3 inch scalloped round cookie cutter, but you can really make these cookies in any shape you like!
Choose a high quality milk chocolate such as Guittard or Ghiradelli for the best flavor and creamy texture.
It’s important to chill cookie dough, because it makes it much easier to roll the dough, and also helps the dough from spreading too much in the oven.
Almond roca is nuggets of almond toffee dipped in chocolate and coated in more almonds. These cookies have the same great flavor profile, but in a new presentation.
While these cookies are delicious as-is, you can customize some of the ingredients to your tastes.
- Chocolate: Instead of milk chocolate, try semisweet chocolate or even white chocolate chips.
- Toffee: I use a bag of toffee chips, but you could crush your own Heath toffee bars, or crush up actual almond roca candies.
- Nuts: While almonds are an integral part of almond roca, you could also use other types of nuts such as walnuts or pecans.
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Almond Roca Cookies
- 8 tablespoons unsalted butter softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus more for rolling surface
- 1/4 teaspoon salt
- 1/2 cup sliced almonds plus more for garnish
- 1/2 cup toffee bits
- 1 cup milk chocolate chips
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it’s shape; if it’s overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
- Place the dough onto a sheet of parchment or nonstick mat and shape it into a disc. Wrap the dough in plastic wrap and place it into the fridge for 1 hour or until firm.
- Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up.
- Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12-14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
- Remove from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
- Place the chocolate chips in a bowl and microwave for 30 second intervals until chocolate is melted. Stir well.
- Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish. Let the chocolate harden, then serve.
- This recipe can be easily doubled or tripled.
- The cookies can be stored at room temperature for up to 3 days in an airtight container.