Toffee-Almond Break-Apart Cookie
Makes about 30 uneven 2- to 3-inch pieces
Buttery, crunchy, nutty, and toffee-rich, this large rectangular cookie is broken up into uneven pieces after baking. The dough is made with toffee baking bits (or bars you chop yourself ) and dry-roasted almonds. It's pressed into a rimmed baking sheet lined with parchment paper, then baked until golden brown. After cooling, break it into craggy pieces.
Canola or vegetable oil (for the pan)
2 cups flour
1 tablespoon cornstarch
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
⅔ cup packed dark brown sugar
⅓ cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
8 ounces Heath English Toffee baking bits (or substitute seven 1.4-ounce Heath chocolate-covered toffee candy bars, coarsely chopped) 5 ounces (1 generous cup) dry-roasted unsalted
almonds, coarsely chopped 1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet (13 by 18 inches or 10 by 15 inches). Rub the sheet with a very faint smear of canola or vegetable oil. Press a piece of parchment paper into the pan so it covers the bottom and sides.
2. In a bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt to blend them.
3. In an electric mixer at medium speed, beat the butter for 3 minutes. Add the brown sugar in 2 additions, beating for 1 minute after each. Add the granulated sugar and beat 1 minute more. Beat in the egg yolk and vanilla.
4. With the mixer set on the lowest speed, add the flour mixture in 2 additions, beating just until it is absorbed. Scrape down the sides of the bowl often with a rubber spatula.
5. Remove the bowl from the mixer stand. With the rubber spatula (it should be a firm one), blend in the toffee, including all bits and shards if you chopped bars, then the almonds. It may take a little elbow grease to incorporate all the candy and nuts.
6. Scrape the dough onto the parchment paper. Smooth the dough with the heel of your hand into a thick even layer. With your fingertips, lightly press the dough to a ½-inch thickness. The overall shape does not matter, but keep the thickness of the dough even.
7. Transfer to the oven and bake for 22 to 25 minutes, or until the block is set and the top is golden all over without lighter center patches. If the surface is browning before the cookie has completely set, lay a sheet of foil over the surface (do not fold over the sides).
8. Place the pan on a wire rack to cool completely.
Break the block into irregular 2- to 3-inch pieces. Store in an airtight container.