Recipes and Cooking Brown Sugar-Almond Toffee Rounds Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 6 hrs Bake Time: 7 mins Total Time: 25 mins Yield: 60 cookies Jump to Nutrition Facts Ingredients ½ cup shortening ½ cup butter, softened 1 ¼ cup packed brown sugar ½ teaspoon baking soda ¼ teaspoon salt 1 egg 1 teaspoon vanilla 2 ½ cup all-purpose flour 1 cup toffee pieces ¾ cup ground almonds, toasted 1 recipe Browned Butter Icing (optional) Browned Butter Icing 2 tablespoon butter 1 ½ cup powdered sugar 1 teaspoon vanilla 1 tablespoon milk Directions In a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the toffee pieces, and almonds. Divide dough in half. Shape each half into a 10-inch roll. Wrap in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice. Preheat oven to 375°F. Cut rolls into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 8 minutes or until edges are firm and light brown. Transfer cookies to wire racks; cool. If desired, spoon Browned Butter Icing over cookies. Browned Butter Icing In a small saucepan heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat. Slowly beat in powdered sugar, vanilla, and enough milk to make an icing of drizzling consistency. Makes 2/3 cup. To Store: Layer un-iced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months Rate it Print Nutrition Facts (per serving) 77 Calories 4g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 77 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 8mg 3% Sodium 34mg 1% Total Carbohydrate 9g 3% Total Sugars 5g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 25mg 1% Folate, total 12.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.