Toffee or Buttercrunch? Call them what you like Meltaways

Happy Buttercrunch Day!

Caramelized Butter and Sugar… some call it Toffee, some call it Buttercrunch.

Up until a few days ago I actually didn’t know there was a difference. But thanks to The Nibble we have a couple of examples to help us distinguish the two:

English-Style Toffee Is known as Toffee i.e. Heath Milk Chocolate English Toffee Bar

and…

American-Style Toffee Is known as Buttercrunch i.e. Almond Roca

Regardless of the fact that these delicious cookies are made with Heath bits and not Almond Roca bits. The truth of the matter is, they are super buttery and crunchy. Hence, making them an acceptable cookie to celebrate Buttercrunch day!

Heath baking bits straight out of the bag…

Heath bits after a whirl in the mini food processor.

Chilled dough log ready to be sliced.

CTWYL Meltaways ready for the oven.

Who doesn’t love taking a dip in confectioners’ sugar?

Toffee or Buttercrunch?

Call them what you want Meltaways

adapted from Baking by Flavor by Lisa Yockelson

2 1/4 cps all-purpose flour
1 cup ground almonds or almond meal
3/4 teaspoon baking powder
1/8 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, melted and cooled
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1-8 ounce bag Hershey’s heath bits
1 1/2 cups confectioners’ sugar for dredging the cookies

Run the toffee bits through food processor until bits are about 1/3 their original size. (see photo sample)

In a medium bowl whisk together flour, ground almonds, baking powder, and salt.

In a large bowl stir together melted butter, confectioners’ sugar, and extracts. Add half of the flour mixture and the toffee bits, stir until incorporated. Add remaining flour and stir to incorporate.

Roll dough into 2 logs 2″ inches in diameter and wrap with plastic wrap, parchment or wax paper. Place logs in the refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper or silicone mats.

Unwrap dough, cut into 1″ thick slices and place them on prepared baking sheets spaced 2″ apart. Bake for 15 minutes, or until tops are set.

Allow cookies to cool on baking sheet a minute or so before transferring them carefully to a cooling rack to cool 5 minutes.

Place confectioners’ sugar in a shallow bowl or plate. Carefully dredge cookies in confectioners’ sugar making sure they are completely covered.

Give the cookies a second coat of confectioners’ sugar 30 minutes after the first coating.

We should just call them Incredible Meltaways, because even though they are full of crunch they still manage to melt in your mouth!

Tagged as: all-purpose flour, almond extract, Baking by Flavor, baking powder, confectioners' sugar, fine sea salt, ground almonds, Hershey's Heath bits, Lisa Yockelson, unsalted butter, vanilla extract