Almond Roca Cookies

Almond Roca Cookies (Adapted from Emeril Live)

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter, softened
1 cup dark brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
1 1/4 cups toffee bits
1 cup coarsely ground almonds
4 ounces good-quality milk chocolate

Preheat oven to 300

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until combined. Add eggs, one at a time, mixing until well combined. Beat in vanilla. Add dry ingredients and mix just until combined - fold in toffee bits. Cover and refrigerate for one to two hours.

Add ground almonds to a shallow dish. Roll dough into 1" to 1 1/2" balls - place into the ground nuts and roll to coat. Place cookies onto parchment lined baking sheets. Bake until the cookies are lightly golden around the edges, about 18 to 22 minutes. Remove and carefully transfer cookies to a wire rack to cool.

In a double boiler, melt and stir chocolate until smooth. Drizzle chocolate over cooled cookies and set aside to allow the chocolate to set.

Makes about 36 cookies.

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