Toffee Almond Shortbread Bites
Indulge in the buttery, melt-in-your-mouth decadence of Toffee Almond Shortbread Bites! These delightful cookies combine the classic richness of shortbread with the irresistible crunch of toasted almonds and sweet bursts of toffee. Perfectly portioned into bite-sized treats and delicately dusted with powdered sugar, they’re as elegant as they are easy to make. With just 20 minutes of prep time and a simple slice-and-bake method, these cookies are ideal for holiday gatherings, gift boxes, or an everyday indulgence with your afternoon tea. Crafted with pantry staples and a touch of sweetness, Toffee Almond Shortbread Bites are the ultimate fusion of simplicity and sophistication.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 100 grams toffee bits
- 75 grams sliced almonds, lightly toasted
- 20 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer on medium speed.
Mix in the vanilla extract until well incorporated.
In a separate bowl, whisk together the all-purpose flour and salt, then gradually add this dry mixture to the butter mixture. Mix on low speed until just combined.
Fold in the toffee bits and toasted sliced almonds with a spatula, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a rectangular log approximately 2 inches (5 cm) wide and 1 inch (2.5 cm) thick. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Once chilled, slice each log into 0.5-inch (1.25 cm) thick pieces and arrange them on the prepared baking sheet, leaving a little space between each cookie.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust the cooled shortbread bites with powdered sugar for a decorative touch before serving.
Nutrition Facts
Calories |
4161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 183.6 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
