A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pecan-Praline Sandwich Cookies


Pecans or almonds, toffee and chocolate — what's not to like? Tender, shortbread-texture pecan or almond-scented cookies sandwich a filling of toffee and chocolate.

At a glance

35 sandwich cookies


Choose your measure:


  • 1 cup (16 tablespoons) unsalted butter, softened
  • 1 cup glazing sugar or confectioners' sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup pecan meal or almond flour (or other nut flour) (See "tips", below.)
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup granulated sugar (for sprinkling over the dough)


  • 2 each Hershey's Skor bars or Heath English Toffee bars
  • 1/2 cup evaporated milk or heavy cream
  • 1 cup bittersweet chocolate, chopped


  1. To make the dough: In a medium-sized mixing bowl, beat together the butter and sugar until light.
  2. Add the egg, salt, baking powder, and pecan meal or almond flour.
  3. Mix together until well-blended, then add the flour and stir until combined. The mixture is a bit heavy, so use slow speed if you're using a mixer, so as not to challenge the mixer too much.
  4. Divide the dough in half, and form each half into a disk. Wrap each disk separately, and refrigerate for 1 hour, or longer.
  5. Preheat the oven to 375°F. Line two baking sheets with parchment paper, or leave them ungreased.
  6. To shape the cookies: Remove one disk from the refrigerator, and lightly flour both sides. Roll it out on a lightly floured work surface to about 1/8" thick. The thinner the dough, the crisper the cookies will be. (See "tips", below.)
  7. Cut the cookies with a 1 1/2" to 2" cookie cutter. Sprinkle each cookie with sugar, then place on a baking sheet. Repeat this process with the other dough disk.
  8. Bake the cookies for 6 to 8 minutes; don't let them brown. Transfer the cookies from the pan to a wire rack to cool.
  9. To make the filling: First, freeze the toffee bars; this makes them easier to chop fine. If you have a small food processor or blender, process the candy bars until they're finely ground. If you're doing this by hand, crush the frozen candy bars with a rolling pin into fine pieces.
  10. Heat the milk or cream until bubbles form around the edges.
  11. Place the toffee and chocolate pieces in a medium-sized mixing bowl, and pour the hot milk or cream over them, stirring until smooth; if you've crushed the toffee by hand, there'll probably be a few small chunks remaining in the filling; that's OK. Set the mixture aside to cool to room temperature.
  12. When the filling has cooled but is not yet fully set, sandwich the cookies together using 1 generous teaspoon of filling in each.
  13. Allow the filling to harden for several hours before placing the cookies in airtight containers.