Almond London Cookies
Almond London cookies are very popular in Malaysia. They're roasted almond in crunchy milky cookie, coated with delicious chocolate and top off with almond nibs. What's not to love about that? If you like this cookie, you might also like my snowball cookies without nuts (milky Arabic cookies).
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 70 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup all purpose flour ((100 gr))
- 1 cup corn flour ((125 gr))
- 1 tbsp rice flour
- 1/2 cup unsalted butter (, plus 1 tbsp more (125 gr))
- 2/3 cup icing sugar ((75 gr))
- 2 tbsp powdered milk
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup cornflakes ((25 gr))
- 70 toasted whole almonds (, aprox. 3 oz or 85 gr)
- 14 oz chocolate ((400 gr), minimum 55% cocoa)
- 1/2 tbsp unsalted butter ((8 gr))
- almond nibs as needed
Instructions
- 1
In a bowl, sift the all purpose flour, rice flour and corn flour. Whisk everything together and set aside.
- 2
In another bowl, add in butter and icing sugar. Mix just until well combined. Add in powdered milk and mix again just to combine. Add in egg yolk, vanilla extract and again mix just to combine.
- 3
Add in blended cornflakes and mix to combine. While still mixing, lower the speed of the mixer and add in flour mixture bit by bit, mixing just to combine as you go. Form the dough into a ball, cover with cling film when not using.
- 4
Take a pice of dough, flatten it a bit and place one almond in the center. Cover it with the dough and shape it into an oval log that is more or less thumb sized. Repeat for the rest of the dough. Place them on a baking tray with baking sheet.
- 5
Bake at 340ºF( 170ºC) preheated oven for 20-25 minutes or until the bottom edges are golden brown and they're fully cooked. Cool completely on a rack, around 40 minutes.
- 6
Melt the chocolate and butter using double boiler method.
- 7
Take several cooled cookies and place them in the melted chocolate. Coat them well with chocolate and place into a small sized cupcake paper, pressing a bit on the side. While the chocolate is still not set, sprinkle some almond nibs on top. Let the chocolate fully set before serving.