Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds. 4 Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes.
Transfer cookies to rack and cool completely.
Repeat shaping and baking with remaining batter. Please review our Legal Notice and Privacy Policy .