Almond-Toffee Florentines
Makes about 18 sandwich cookies
Ingredients
- Cookies:
- ⅔ cup all-purpose flour
- ⅔ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
- ¼ cup roughly chopped sliced almonds
- 4 tablespoons toffee bits, divided
- Filling:
- 8 ounces cream cheese, softened
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 325°. Line several baking sheets with parchment paper.
- For cookies: In a medium bowl, whisk together flour, granulated sugar, brown sugar, and salt. Add butter to flour mixture, stirring until just combined. Stir in almonds and 2 tablespoons toffee until fully combined. Refrigerate dough just until firm, about 1 hour.*
- Using a 1-teaspoon spring-loaded scoop, drop batter 3 inches apart on prepared pans. Press center of each ball with your fingertip to create a small indentation.
- Bake, one pan at a time, until golden brown, 10 to 12 minutes. Sprinkle with remaining 2 tablespoons toffee. Let cool on pans 5 minutes. Remove from pan and let cool completely on a wire rack.
- For filling: In a medium bowl, beat cream cheese, brown sugar, cinnamon, and salt with a mixer at medium speed until smooth. Transfer to a piping bag.
- When ready to serve, cut a ¼-inch opening in piping bag and pipe filling onto bottoms of half of cookies. Top with remaining cookies. Serve immediately.
Notes
*Dough may be made the day before but needs to sit at room temperature until soft enough to scoop.
KITCHEN TIP:
These can be done in batches on one baking sheet, but be sure it cools before scooping dough for another round. Cookies may be made the day before and stored in an airtight container until ready to be filled.
KITCHEN TIP:
These can be done in batches on one baking sheet, but be sure it cools before scooping dough for another round. Cookies may be made the day before and stored in an airtight container until ready to be filled.
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