BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
ALMOND ROCA COOKIES
This recipe came from Lynn Scully, Rancho Santa Fe, California via Emeril's Holiday Cookie show. And it's a show stopper!
Provided by Sharon123
Categories Dessert
Time 52m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
- In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
- Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Nutrition Facts : Calories 224.4, Fat 12.6, SaturatedFat 6.5, Cholesterol 31.3, Sodium 140, Carbohydrate 25.9, Fiber 0.9, Sugar 18.1, Protein 2.8
ALMOND ROCA
This is a family recipe that we make each year for the holidays. It is my absolute favorite!
Provided by Stephanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Line a baking sheet with aluminum foil.
- Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
- Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
- Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g
MOCK ALMOND ROCA
This is an unbelievable recipe. you will not believe how good these are from reading the ingredients.
Provided by Marsha Hamner
Categories Candy
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place crackers on a cookie sheet.
- boil butter & sugar for 3 minutes.
- Pour over crackers & bake 4 mins @ 325 degrees.
- Pour chocolate chips on top and spread as it melts.
- Sprinkle with chopped nuts.
- let cool.
Nutrition Facts : Calories 675.3, Fat 45.9, SaturatedFat 23, Cholesterol 61, Sodium 440.8, Carbohydrate 68.6, Fiber 4.8, Sugar 50.8, Protein 7.1
ALMOND ROCA BARS
This is a recipe that I adopted and it is a little different than I expected. The bottom layer isn't really a cookie but it also isn't quite candy. I couldn't cut it into bars so I ended up breaking it isn't pieces instead. They taste really good and were very popular at the party I took them to. If you want more of a cookie bottom, I'd take them out at about 20 minutes.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugars.
- Add egg yolk.
- Mix baking powder with flour.
- Add to butter mixture.
- Spread evenly in 9 x 13-inch pan.
- Bake 325°F for 25 minutes.
- Put chocolate on top immediately.
- Place them back in oven for just a minute or two so the chocolate will melt.
- Spread the chocolate to cover the top.
- Sprinkle with chopped almonds.
Nutrition Facts : Calories 218.4, Fat 15.9, SaturatedFat 7.9, Cholesterol 21.6, Sodium 98.4, Carbohydrate 20.8, Fiber 3.3, Sugar 10.8, Protein 4.2
EASY HOMEMADE ALMOND ROCA
I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm.
Provided by Juju Bee
Categories Candy
Time 50m
Yield 36 candies
Number Of Ingredients 6
Steps:
- Over Medium heat, melt butter in a large pot.
- Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
- Remove from heat and Stir in 1/2 of the Almonds.
- Turn mixture onto a greased cookie sheet WITH EDGES!
- While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
- Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
- Pour the hot chocolate over the almond mixture and spread evenly.
- Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
- Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
Nutrition Facts : Calories 208.1, Fat 14.9, SaturatedFat 8.3, Cholesterol 29.2, Sodium 111, Carbohydrate 18.2, Fiber 0.7, Sugar 16.3, Protein 1.6
ALMOND ROCA BARS
Make and share this Almond Roca Bars recipe from Food.com.
Provided by dayla
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugars; add egg.
- Beat well.
- Stir in vanilla and flour.
- Press mixture on bottom of ungreased 11x15" jelly roll pan.
- Bake at 350° for 20 minutes.
- While hot, sprinkle with chocolate chips.
- Spread melted chips over cookie base.
- Sprinkle with almonds, pressing lightly.
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Reviews 4Category CookiesCuisine DessertTotal Time 30 mins
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated, and brown sugar together on medium speed for 2 minutes. Add in the egg yolk and vanilla and mix for 30 more seconds until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, 1 cup at a time, until combined. Dough will form a stiff ball.
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5/5 (1)Total Time 30 minsCategory DessertCalories 224 per serving
- Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it's shape; if it's overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
- Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
- Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up.
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