These Almond Roca Chocolate Thumbprint Cookies get a cocoa dough base, rolled in almonds, topped with toffee bits and drizzled with a chocolate sauce. Adapted from The Kitchen is My Playground.
Sift together the flour, cocoa and salt. In an electric mixer bowl cream together the butter and sugar for a minute. Separate egg yolk from the white. Mix in the egg yolk, milk and vanilla. Gently add the flour mixture, just until combined. Chill the dough in the refrigerator for one hour.
Preheat oven to 350°F.
Whisk the egg white in a bowl until frothy. Place chopped almonds in another bowl. Scoop the cookie dough and roll into 20 balls. With one hand roll each dough ball in the frothy egg whites, shake off excess and drop into chopped almonds. Then with the other dry hand roll and press in the chopped almonds. Place on a baking sheet lined with parchment paper or a Silpat silicone baking sheet.
Make an indentation in the center of each dough ball. Bake at 350° F for about 9 minutes. As the cookies come out of the oven, gently re-press the indentations again and fill each indentation with the toffee bits and return to oven for 2 minutes or until set.
In a microwavable bowl mix the chocolate pieces and butter. Microwave at 30-second intervals, stirring after each interval, until chocolate is melted (1-2 minutes). Drizzle over cookies and top with sprinkles of sea salt.