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Almond Roca Cookies Brings The Fancy Candy to Cookie Form [RECIPE]

Almond Roca Cookies
Almond Roca Cookies / JohnRiggs
Growing up, Almond Roca was the fanciest candy I knew. Something about that butter almond toffee wrapped in chocolate and crushed almonds, each coming in their own golden foil, it screamed high class. They are good but they’re a little too hard on my teeth. I thought about the possibility into using them in a cookie form and here’s what I came up with.

How to make Almond Roca Cookies

You’ll need a few ingredients and those ingredients are as follows.


a stick of soft butter
3/4 cup of brown sugar (I use light, but I bet dark works well, too)
1/2 cup white sugar
1 egg
1 1/4 cups flour
1/2 baking soda
1/4 baking powder
dash of salt

This, above, is my base cookie recipe. I pretty much start with this and improvise from here. For the Almond Roca cookies I made I also need these.

1 teaspoon of almond extract
8-10 Almond Roca candies (grated)


Mix the brown and white sugars with the butter until blended. Then mix in the egg and almond extract with a dash of salt.

add in the baking soda, baking powder and flour. I wouldn’t recommend dumping them in all at once, Maybe a little at a time, mixing along the way. Now blend in your grated Almond Roca or you can take your Almond Roca candies and grate them into the dough. Sometimes a chunk may chip off, that’s perfectly fine.

Once that’s all done, wrap in saran wrap or anything, really, and set in the fridge for a while. This makes them easier to pinch off before baking.

Preheat your oven to that magical 350 degrees and place them on parchment paper-lined baking sheets.

However you normal bake cookies from this point, go for it. The default is to pinch off a chunk of dough and roll them into balls slightly smaller than a golf ball. I like to go a little bigger than that. Pop them in for about 12-15 minutes depending on how you like your cookies and let cool before eating.

To keep with the Almond Roca tradition, I made these a little cripsy for that crunch, but if you like yours soft, go for it.

If you wanted to get really fancy, you could even wrap these individually in foil.

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