Almond Toffee Shortbread Cookies

These Almond Toffee Shortbread Cookies are the perfect holiday cookie to fill out your cookie tray! Made with a hefty helping of butter, almond meal, and chocolate drizzle, these cookie bars are irresistible.

Recipe courtesy of Shelly Westerhausen from Vegetarian ‘Ventures.

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Servings 421" squares
Prep Time 15minutes
Cook Time 20minutes
Submitted By Shelly Westerhausen from Vegetarian 'Ventures.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 421" squares
Prep Time 15minutes
Cook Time 20minutes
Submitted By Shelly Westerhausen from Vegetarian 'Ventures.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees and line a 8x10 baking sheet with parchment paper.
  2. In the mixing bowl fitted on a mixer with a paddle attachment, cream the butter and brown sugar together over medium speed until light and fluffy, about five minutes.
  3. Lower mixer to medium-low speed and add in the yolk and vanilla until completely mixed.
  4. Slowly add in all-purpose flour and almond flour until completely combined.
  5. Use a spatula to transfer the dough into prepared baking sheet and press down into an even layer.
  6. Bake for 15 to 20 minutes or until browned on the top.
  7. Remove from heat and let cool completely.
  8. Drizzle melted milk and white chocolate over the shortbread and spread out evenly with a spatula (swirle the spatula around a little to make the chocolate marbled).
  9. Sprinkle with toffee and cut into 1 inch squares.
Recipe Notes

Dark chocolate can be used if preferred, or you can use all one type of chocolate instead of marbling.

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