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Almond Roca Cookies


A heavily adapted recipe from one of my grandmas, who tended to be a bit stingy with the good stuff like butter, sugar, chocolate, and nuts, so I’ve profligately adjusted her recipe so these taste more like the candy that comes wrapped in gold foil and is shaped in little logs.

The Brown-Haley store in Fife, Washington has 10-pound blocks of milk or dark chocolate for $20 $25 (as of January 2014). Never buy chocolate chips again.

Milk chocolate, about 1-1/4" thick.

Milk chocolate, about 1-1/4″ thick.

Almond Roca Cookies
  • 2 cups butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 egg yolks (find something else to do with the whites)
  • 2 teaspoons vanilla
  • 2 cups flour
  • 8–9 chocolate candy bars (regular-sized, or chocolate chips)
  • 1/2–1 cup almonds (chopped and roasted for full flavor)
  1. Cream together butter and sugars.
  2. Stir in egg yolks, vanilla, and flour.
  3. Spread thinly on a large jelly-roll pan.
  4. Bake at 350° for 30–40 minutes.
  5. Remove from oven and place candy bars (or chocolate chips) over top, then lay foil loosely over the pan for a few minutes to help melt the chocolate.
  6. When melted, spread the chocolate around evenly and sprinkle with the chopped almonds.
Bake according to directions and you'll get a slightly chewy cookie. Bake a little longer, and you'll get more of a hard toffee-like cookie.


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