Directions
Melt butter in a pan over medium heat, stirring constantly until it turns golden brown.
Allow the butter to cool for 15 minutes, then blend in sugars, eggs, and vanilla.
Blend in flour, baking soda, and salt until just combined.
Fold in Almond ROCA.
Form into 2" balls.
Roll tops in gold leaf.
Refrigerate for 2 hours.
Place dough balls 2" apart on a baking sheet.
Bake for 10-12 minutes at 350°F.
Leave on cookie sheet for 10 minutes.
Transfer to cooling rack.
Serve warm.
Ingredients
2 sticks butter
1 cup dark brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2.5 cups flour
1 tsp baking soda
2/3 tsp salt
10 oz Almond ROCA (roughly chopped)
Gold leaf
Created by
Katie Kinniey
Need some ROCA?
Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.
Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.
