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1
Note: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day.
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2
Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes.
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3
Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits.
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4
Finally, incorporate the egg.
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5
Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long.
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6
Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
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7
Preheat the oven to 440 degrees F. Line two baking sheets with parchment paper.
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8
Use a sharp knife to slice the log of dough into 1/2 inch rounds.
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9
Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart.
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10
Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
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11
If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven.
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12
Use a metal spatula to push in any wayward dough and coax the cookie back into roundness.
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13
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.
