INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
TOFFEE BITS
Step 1
Prepare the English toffee according to the directions, skipping the chocolate and the nuts.
Step 2
Once cool, take a sharp knife and chop into tiny pieces. (You will only need 3/4 cup for this recipe, so you can keep the rest of the toffee just for eating or for future baking!).
SHORTBREAD
Step 1
In a large bowl, beat the butter with the Swerve until light and fluffy. Beat in the extracts.
Step 2
Add the almond flour, coconut flour, xanthan gum and salt and beat until the dough comes together. Gently fold in 1/2 cup of the the toffee bits.
Step 3
On sheets of waxed paper, roll the dough into 2 logs, about 1 1/2 inches in diameter. Freeze 1 hour (don’t freeze too long or the dough will shatter as you slice it).
Step 4
Preheat the oven to 325F and line two baking sheets with silicone mats or parchment paper. Slice the dough into 1/3 inch thick slices. Place on the prepared baking sheets and bake 5 minute. Remove from the oven and gently press down with a flat bottomed glass to about 1/4 inch thick.
Step 5
Return to the oven and bake another 10 to 15 minutes, until golden around the edges and just firm to the touch. Remove and let cool completely.
CHOCOLATE DIP
Step 1
In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the coconut oil. Stir until smooth.
Step 2
Dip the cookies about halfway into the chocolate and set on a waxed paper lined tray. Sprinkle each with a few of the remaining toffee bits.
Step 3
Chill until the chocolate is set.
