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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.
I’m in full-on unapologetic holiday mode. We put our beautiful tree up last weekend but it looks a bit lacking without any gifts under it. I poked and pryed at all the family members to TELL ME WHAT YOU WANT RIGHT NOW so I can rush to get the tree filled with gifts. To keep my holiday momentum from deflating while I waited for them to respond, I pulled out the fir scented candle, my big slippers, put on my favorite jazz holiday record, and headed into the kitchen for a weekend of holiday themed baking.
I’ve been really obsessed with digging up family recipes these past few years (mostly because we have few and far between – besides the unspeakable jello mold that I refuse to write about – and I’m looking to change that). We have exactly 3 holiday family cookie recipes: 1 of which was always my favorite growing up and is made with an obscene amount of green food coloring (and basically taste like crunchy butter…in a good way), one of which is a chocolate pizza recipe that my mother always made for our teachers, and the last is these Almond Toffee Shortbread Cookies. My family makes two variations of this cookie recipe: the traditional one has you press the dough out onto a jello roll pan so that the dough is so thin that it crisps up like toffee and has nuts on top. Then there is the thicker shortbread version (which I made here) which yields a softer cookie and gets it’s toffee flavor from the toffee crumble on top. Both are delicious cookies but my loyalty is with the second version.
