Use a low, steady heat for the toffee and keep the dip shallow so the coating stays thin and brittle.
Thin biscuit sticks bake crisp with toasted almond flecks, then receive a narrow toffee coating at one end for easy dipping and gifting.
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Toffee Almond Shortbread Biscuit Sticks Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- rolling pin
- pastry wheel
- saucepan
- baking sheets
- parchment
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Beat butter and sugar smooth; mix in flour and salt, then fold in chopped almonds.
Shape the cookies
- Shape the cookies: Roll dough 1/4 inch thick and cut 48 sticks about 1/2 by 4 inches.
Chill the dough
- Chill the dough: Chill 20 minutes.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 14–17 minutes until edges are pale gold; cool completely.
Cool and finish
- Cool and finish: Melt toffee with cream over low heat, dip one end of each stick and set on parchment until firm.
Chef’s Science & Pro Tips
Ingredient science
Cut sticks evenly and transfer with a thin spatula to avoid snapping.
Technique & texture
Cool fully before dipping so the shortbread does not crumble in warm toffee.
Finishing & serving
Let the coating harden before arranging sticks in a tin.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 4 days | Airtight at room temperature up to 4 days once coating sets. |
| Refrigeration | As described | Store in a cool dry place. heat softens toffee. |
| Raw freezing | up to 1 month | Freeze baked sticks undipped up to 1 month. |
| Baked freezing | up to 1 month | Freeze dipped sticks in a rigid container up to 1 month. |
| Restoring | As described | Thaw uncovered at room temperature. keep away from warm surfaces. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 48 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I dip the whole stick?
A partial dip keeps the toasted almond shortbread visible and easier to hold.
Why is the toffee too thick?
Warm it gently with the measured cream; avoid overheating or adding excess liquid.
Can I use caramel sauce?
No; use firm toffee or a thick dipping caramel that sets when cool.
