English Toffee
This classic butter cookie is baked in a large format and cut after baking, yielding a tender, buttery cookie with rich, nutty flavors.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 egg (separated)
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup chopped pecans (or any nut that you choose)
Instructions
- Preheat oven to 275°F.
- In a large mixing bowl, cream together butter and sugar until a fluff y smooth emulsion is formed, then add egg yolk. Once incorporated, add vanilla and flour while the mixer is going at the lowest possible speed. Dough will be very stiff .
- Remove from bowl and place onto a jellyroll pan prepared with parchment paper. Use your clean hands to spread dough flat and evenly on a baking sheet, about ¼–½ inch thick.
- Lightly beat the egg white with a hand whisk for about 30 seconds and brush over cookie dough. Sprinkle the chopped nuts over the top and gently press in.
- Bake for 1 hour. Cool until just warm. Using a serrated knife or an ulu blade, cut long 1-inchwide slices in one direction at an angle, then again in the opposite direction, creating 1-inch diamond pieces.
- Store in airtight container.
ABOUT THE CONTRIBUTOR
Julia San Bartolome owns Sweet Arleen’s bakery in Westlake Village and is a three-time winner of the Food Network’s “Cupcake Wars.” She has a passion for all things food related and holds a degree in pastry arts from the California Culinary Academy in San Francisco. She is now head chef at Oak Grove School in Ojai.
