Crunchy Toffee Triangles
Chewy and moist on the inside, these indulgent bars get crunch from toffee pieces mixed into the dough and a generous sprinkling of almonds on top. Great for dessert or afternoon tea, the bars also pack well in lunch boxes.
- 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed dark brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 8 oz. (250 g) toffee pieces
- 3/4 cup (3 oz./90 g) whole almonds, lightly toasted and coarsely
Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan. Line with parchment paper, letting the paper overhang the long sides by 1 inch (2.5 cm).
In a bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, add the eggs and vanilla and beat until the eggs are completely incorporated. Slowly add the flour mixture and beat on low speed until almost incorporated. Add the toffee pieces and beat just until incorporated. Spread the dough evenly in the prepared pan and sprinkle the top evenly with the almonds.
Bake until golden around the edges and a toothpick inserted into the center comes out with only moist crumbs attached, about 25 minutes. Transfer the pan to a wire rack and let the dessert cool completely in the pan, about 1 hour. Run a metal spatula around the edges of the pan and use the parchment paper to lift the dessert from the pan. Cut into 18 triangles and serve. Makes 18 cookies.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).