1 cup flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup light brown sugar
1/2 cup cold butter
1/2 cup shopped almonds
1/2 cup English toffee pieces

Heat oven to 350°F. Mix flour, cornstarch, salt, and brown sugar together in a food processor. Add butter and pulse till it resembles a fine meal. Add almonds and toffee and pulse till finely ground. Roll out between 2 sheets of waxed paper to 1/4 inch thickness and cut into decorative shapes with cookie cutters. Sprinkle sugar on the top of the cookies. Press it in very lightly with fingers or the bottom of a glass. Bake for 18-20 minutes till just browned lightly.