Check out my South Korea 2014 travelogue (still writing).

New product at Messy Witchen Shop: Angku Kueh Mould (wood).

Almond London Cookies

by Che-Cheh on January 25, 2014 5,173 views

in Cookies


What can I say except Almond London cookie is a well-known cookie amongst Malaysians. No matter what celebration we’re in… Chinese New Year, Hari Raya or Deepavali, there sure is Almond London cookies somewhere in one of those cookie jars (if not in your house, then it’s in my house)! I don’t think anyone know how the name Almond London/London Almond come about and who invented it but I’m sure of one thing: this cookie rocks! I remember I was so crazy about it few years ago. But not anymore because I’m all done with the craziness. Haha

Almond London Cookies

I did not bake any cookies this year. This is my sis’ hard work and I’m only helping her out. She also baked Kuih Bangkit this year (just like any other years).

Before I forget, I would like to wish my Chinese readers ‘Gong Xi Fa Chai’. Have a wonderful reunion with your families. ;-)

Let’s bake!

Steps for Almond London
Cream butter and icing sugar till well-combined. Then add egg and vanilla essence.

Steps for Almond London
Mix well. Add plain flour and ground almond to form soft dough.

Dough Is Ready
If dough is a bit too soft, add about 1 tablespoon of flour.

Place Almond On Dough
Take about 1 teaspoon of dough and flatten it. Place an almond on the dough. Tsk it’s quite oily right?

Wrap Dough Around Almond
Wrap dough around the almond.

Roll The Dough Shape Like A Log
Shape dough like a log.

Ready To Bake
Bake at 160oC for 20 minutes or until golden brown.

Baked Cookies
Baked cookies. Leave it to cool.

Melting Chocolate
Making melted chocolate via baine marie.

Drop A Cookie Into Melted Chocolate
Dip cookie in melted chocolate.

Cover Cookie With Chocolate
Use a fork to pick up the cookie.

Place Almond London Into Paper Cup
Place cookie in paper cup. Sprinkle some almond nibbed on top. Chill in the fridge to set the chocolate before storing in air-tight container.

If you dislike this method of coating, you can place a cookie in the paper cup and pour the melted chocolate on it. My sis is just itchy making up a new method. I think by pouring cookie in the paper cup, you get a much thicker chocolate layer.

Almond London Cookies
What’s not to love about Almond London cookies?

Almond London Cookies
You get 3 layers of goodness!

Almond London Cookies
Adapted from Lucky Inn (who adapted from Agnes Chang)
Yields 106 pieces

125g butter
60g icing sugar
1 egg
1/2 tsp vanilla essence
160g plain flour
100g ground almond
100g toasted whole almond

small paper cups
250g cooking chocolate, melted
100g nibbed almond, toasted

Methods:
1. Cream butter and icing sugar till well-combined. Then add egg and vanilla essence and mix well.

2. Mix in plain flour and ground almond to form soft dough. If dough is a bit too soft, add some flour.

3. Take a teaspoon of dough and flatten it. Place almond on the dough and wrap around the almond. Shape dough into small log.

4. Bake at 160oC till golden brown for 20 minutes. Remove and leave to cool.

5. Dip cookies into melted chocolate and then place in paper cup. Sprinkle some nibbed almond on top. Chill in the fridge to set the chocolate before storing.

Enjoy!

{ 8 comments… read them below or add one }

dina January 26, 2014 at 10:27 am

i never heard of these before. i love almond cookies. they look great!

Reply

Che-Cheh January 26, 2014 at 11:54 am

Hi Dina, thanks!

Reply

Medeja January 26, 2014 at 1:25 pm

These cookies look fantastic. Almond inside and chocolate outside..yummy!

Reply

Che-Cheh January 26, 2014 at 4:03 pm

Hi Medeja, they’re yummy :)

Reply

Jan April January 26, 2014 at 9:35 pm

Glad to be on this yummy site. The Almond Chocolates look so good. And everything else in this website look so yummy.

Reply

Che-Cheh January 27, 2014 at 8:29 am

Hi Jan, Thank you for the kind words. :-)

Reply

didbay March 23, 2014 at 2:01 am

They look really delicious but I can not tolerate egg. Can I omit it?

Reply

Che-Cheh March 23, 2014 at 1:14 pm

Hi Didbay, I’m not sure. The function of the egg is to bind the ingredients.

Reply

Leave a Comment



Free Delivery on all Books at the Book Depository

Previous post:

Next post: