Toffee Amaretti

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   In a medium bowl, whisk together the flour, ground almonds, confectioner's sugar, baking soda, and salt.

   Tip: Sift the dry ingredients to incorporate air and ensure even texture.

3. 3

   In a large bowl, cream together the butter and granulated sugar until light and fluffy.

   Tip: Use an electric mixer for a quick and easy process.

4. 4

   Beat in the large eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the dry ingredients until a dough forms.

   Tip: Don't overmix, as this can lead to tough cookies.

6. 6

   Fold in the toffee bits.

   Tip: Be gentle to avoid crushing the toffee.

7. 7

   Scoop the dough into balls, about 20g each.

   Tip: Use a spoon or cookie scoop for uniformity.

8. 8

   Place the balls onto a baking sheet lined with parchment paper, leaving about 2cm of space between each cookie.

   Tip: Make sure the cookies have enough room to spread during baking.

9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies after 10 minutes, as they can burn quickly.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Allow the cookies to set before storing in an airtight container.

11. 11

    Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.

    Tip: The cookies are best served fresh, but they can be stored for longer if needed.