Ingredients: |
Ingredients: 1½ cups English toffee bits with chocolate (i.e. Heath Bits O'Brickle)
½ cup + 1 Tbsp. granulated sugar
1 tsp. baking soda
½ tsp. kosher salt + ¼ tsp. for icing
3 Tbsp. unsalted butter, room temperature + 12 Tbsp. for icing
1 large egg, yolk and white separated, at room temperature
1½ tsp. vanilla extract + 1 tsp. for icing
1¾ cups all purpose flour + more for dusting
⅓ cup sliced almonds
2 cups confectioner's sugar
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Directions: |
Directions:In a food processor, process toffee bits, sugar, baking soda and ½ tsp. salt until toffee is mostly ground and the mixture is sandy, about 1 min. Transfer toffee mixture to the bowl of a stand mixer (or large bowl if using a hand mixer.) Add 3 Tbsp. butter, egg white and 1½ tsp. vanilla. Mix together with paddle attachment on medium for 2 min. until creamy and fluffy, stopping once to scrape the bowl and paddle min. Add flour and mix on medium-low until mixture comes together in a soft dough, about 30 sec. Divide the dough in half. Pat each half into a disk (if dough is too soft, wrap and chill in fridge for 15 min. before proceeding) Line 3 sheet trays with parchment paper. Dust work surface and dough with flour. Working with 1 piece of dough at a time, roll out the dough with a rolling pin to just under ⅛ " thickness (thickness of 2 stacked pennies.) Turn dough frequently to ensure it can move freely on the counter. Dust with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper. Using a 2" round cookie cutter dusted with flour, cut out cookies from 1 sheet of dough. Use an offset spatula to transfer rounds to a prepared sheet tray, leaving about ½" between each cookie. Repeat with remaining sheet of dough. Gather and knead any scraps, reroll and repeat until all the dough has been used. Will make 72 cookies. Freeze on sheet trays for at least 30 min, before baking. Frozen cookies can be stacked between parchment paper and stored in freezer in freezer-safe container or Ziploc© storage bags for 3 months.
To bake cookies, preheat oven to 350º. Arrange oven racks in upper and lower thirds of oven. Whisk together egg yolk and 1 Tbsp. water. Evenly brush on tops of half of chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake first two trays of cookies until deeply browned like a pretzel for 10-14 min., switching trays from top to bottom and rotating from front to back halfway through baking. Cool cookies on trays. Once cool, make the icing. Set a piping bag in a tall, narrow container (like a deli quart container.) Fold over the top edge of the bag to secure. Make sure it is set up before proceeding. Flip over the cookies without almonds.
In small saucepan over medium heat, melt 12 Tbsp. butter until foamy, about 3 min. Continue cooking butter, stirring and scraping frequently with stiff silicone spatula, until sputtering has subsided and the butter solids look deeply browned, about 3-5 min. Scrape the butter and brown bits into bowl of stand mixer or large bowl if mixing by hand. Stir in 1 tsp. vanilla and ¼ tsp. salt. Sift powdered sugar over mixture. With paddle attachment mix on low until creamy and combined, about 1 min. Stop once during mixing to scrape the bowl and paddle. If doing by hand, mix with stiff silicone spatula until creamy and combined. Transfer icing to piping bag and cut a 1" wide opening at tip. Pipe a scant tablespoon of filling onto flipped cookie and top with almond-topped cookie. Gently press to adhere so filling will reach edge of cookie. Repeat with remaining cookies. Cookies can be stored in airtight container for 1 month. |
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