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, these treats also pack well in lunch boxes.
Crunchy Toffee Triangles
2 1/4 cups (11 1/2 oz./360 g.) all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1 cup (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 large eggs
1 tsp. pure vanilla extract
8 oz. (250 g.) toffee pieces
3/4 cup (3 oz./90 g.) whole almonds, lightly toasted and coarsely chopped
Preheat the 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. In a large bowl, using an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat on low speed until the eggs are completely incorporated. Beating on low speed, slowly add the dry ingredients and continue to beat until almost incorporated. Add the toffee pieces and beat on low speed just until incorporated. Spread the dough evenly in the prepared pan. 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. Let cool completely in the pan on a wire rack, 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.