Toffee Almond Brown Butter Sandwich Cookies

Place the hard toffee candies in a food processor and pulse until finely ground into a coarse powder.

In a large mixing bowl, use an electric mixer to cream the room temperature butter, granulated sugar, and powdered sugar together until light and fluffy.

Beat the egg and vanilla extract into the butter mixture until fully incorporated, scraping down the sides of the bowl as needed.

Add the all-purpose flour, salt, and blitzed toffee. Fold the dry ingredients into the wet ingredients just until a cohesive dough forms.

Divide the dough in half, shape into two flat discs, wrap tightly, and chill in the refrigerator for at least 1 hour.

Preheat the oven to 175°C/350°F. Line two baking sheets with parchment paper.

Roll the chilled dough on a lightly floured surface using a rolling pin to a 3mm thickness. Cut into 5cm rounds with a round cookie cutter and place on the prepared baking sheets.

Using a pastry brush, coat the tops of half of the unbaked cookies with lightly beaten egg white, then sprinkle generously with sliced almonds. These will be the top halves of your sandwiches.

Bake in the preheated oven at 175°C/350°F for 10 to 12 minutes until the edges are lightly golden brown.

Transfer the baked cookies to a wire rack and allow them to cool completely.

To make the icing, melt the butter in a saucepan over medium heat. Swirl constantly until the milk solids toast and turn golden brown, yielding a deep nutty aroma.

Immediately pour the hot brown butter into a heatproof mixing bowl, scraping all the toasted bits from the pan. Whisk in the powdered sugar, whole milk, vanilla extract, and salt until completely smooth.

Spread or pipe a small dollop of the brown butter icing onto the flat side of an un-almonded cookie base, then gently press an almond-topped cookie onto the icing to form a complete sandwich.