BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
ALMOND ROCA BAR COOKIES
This is the original recipe that I've had since about 1980 and have always loved. I've seen lots of similar recipes that use double the flour. This (original recipe) produces cookies with a thinner crust, which I like because the cookies have a distinct caramel tone that taste like Almond Roca candy. The recipes with double the...
Provided by Vickie Parks
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
- 2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
- 3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
- 4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.
ALMOND ROCA COOKIES
My mom made these for Christmas every year that I can remember. Now that Mom has alzheimers, its time for my sister and I to take over the tradition.
Provided by Linda Hoover
Categories Chocolate
Time 45m
Number Of Ingredients 11
Steps:
- 1. Mix all the ingredients together. Spread thinly on a cookie sheet with sides. Bake at 350 deg for 15 min.
- 2. Melt 12 - 14 ounces of chocolate bars, spread onto the warm cookie crust.
- 3. Optional, sprinkle with sliced almonds.
- 4. Cut into diamond shaped bars while still warm.
BLUE RIBBON ALMOND ROCA COOKIES
These cookies were on Emeril's Holiday show in 2005 and won the blue ribbon. I have made them every year since then and am always asked for the recipe. Thanks Lynn Scully.
Provided by Paulita S
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat over to 300 degrees
- 2. IN a medium bowl whisk together flour, baking soda, and salt. Set aside. IN the bowl of an electgric mixer blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed slowly add the flour mixture and then the toffee bits. Mix until just blended, don't overmix.
- 3. Place ground almonds in a small bow. Using hands roll balls of dough into l" to 1-1/2" balls (I use a one ounce scoop, then roll in the ground nuts. Place on cookie sheets several inches apart. BAke App. 22 minutes. Take out of oven and let cool a couple of minutes and place on cooling rack (I just put them on top of wax paper on my granite island and works perfect).
- 4. Melt the chocolate and veg oil in a double boiler. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in the freezer or refrigerator until chocolate is firmly set. If you don't set the chocolate you gotta some messy cookies!
ALMOND ROCA COOKIES RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No over mixing. Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground nuts. Place in oven for about 22 minutes. Transfer cookies to a cooling rack. Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.
ALMOND ROCA COOKIES
Steps:
- Cream butter and sugar, beat in egg yolk and vanilla. Add flour, mix to blend well. Spread bater evenly in ungreased 10x15 inch rimmed cookie sheet. Bake at 350 for 20 minutes until golden. Remove from overn; spread on melted chocolate, sprinkle with nuts. Cut in squares while still warm. Chill in refrigerator to set chocolate.
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What are Almond Roca Cookies?
Almond Roca Cookies are a delectable sweet treat that originated in the Pacific Northwest of the United States. These cookies are inspired by the famous almond toffee candy called Almond Roca, which was first introduced in the 1920s. The cookies have the same buttery, crunchy, nutty taste as the candy, but in a soft and chewy cookie form. They are a perfect combination of toffee and chocolate that hits the sweet spot.The Ingredients in Almond Roca Cookies
The key ingredients in Almond Roca Cookies are sugar, butter, flour, eggs, vanilla extract, almond extract, and chocolate chips. However, the key element that makes them taste like Almond Roca is the addition of chopped almonds or almond slivers. Some recipes also add toffee bits, salt, or sea salt to enhance the toffee flavor.How to Make Almond Roca Cookies
Making Almond Roca Cookies is relatively easy and straightforward. The process involves creaming the butter and sugar, then adding in the eggs and extracts. The flour is then gradually added in until well combined. Finally, the chopped almonds and chocolate chips are folded in, and the dough is chilled before baking. The cookies are baked in the oven until golden brown and crispy on the edges.Step-by-Step Recipe for Almond Roca Cookies
- Cream 1 cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy.
- Add in 2 eggs, 1 tsp of vanilla extract, and 1 tsp of almond extract. Mix until fully incorporated.
- In a separate bowl, whisk together 2 ½ cups of all-purpose flour and 1 tsp of salt.
- Gradually add in the flour mixture to the butter mixture and mix until fully combined.
- Fold in 1 cup of chopped almonds or almond slivers and 1 cup of chocolate chips.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop the dough with a cookie scoop or spoon and place them on the baking sheet. Leave enough space between the cookies to allow for spreading.
- Bake for 12-14 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.