Almond London 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. πŸ˜‰

Let’s bake!

Cream Butter And Icing Sugar
Cream butter and icing sugar till well-combined. Then add egg and vanilla essence. Mix well. Add plain flour and ground almond to form soft dough.

Almond London 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 Almond London Cookies
Bake at 160oC for 20 minutes or until golden brown.

Baked Almond London Cookies
Baked Almond London 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 nib 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

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.


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  • Reply dina January 26, 2014 at 10:27 am

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

  • 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 πŸ™‚

  • 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. πŸ™‚

  • 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 Ara November 20, 2015 at 3:29 am

      Yes we out egg from the ingredients i hd try it taste the same

      • Reply Che-Cheh November 21, 2015 at 12:17 pm

        Thanks for sharing Ara. πŸ™‚

  • Reply gloria September 22, 2014 at 9:52 am

    I loved almond London cookies so much. I got them from my friend’s mother from Malaysia. Do you shipping to USA if I wanna order for Christmas. If yes, how is it work?! I lived in Manhattan New York. Hope to hear back from you again soon. Thank you.


    • Reply Che-Cheh September 22, 2014 at 6:38 pm

      Hi Gloria, I don’t sell cookies unfortunately. Thank you for reading my blog. πŸ™‚

  • Reply Yan October 17, 2014 at 12:59 am

    Today I tried ur recipe, turn out very good, thanks so much for ur recipes

    • Reply Che-Cheh October 17, 2014 at 8:47 am

      Hi Yan, I’m glad you liked it. πŸ™‚

  • Reply Khoo December 14, 2014 at 2:32 pm

    I just try the recipe, I found that the cookies not crispy as normal cookies. Is it normal? Or I bake not long enough.

    • Reply Che-Cheh December 14, 2014 at 6:41 pm

      Hi Khoo, the cookies is not crispy for this recipe. Maybe you can try other Almond London recipes to find the one you like. πŸ™‚

  • Reply Aishvarya Nair November 7, 2015 at 9:41 pm

    I tried your recipe and the cookies turned out perfectly awesome !!! The texture of the cookies is buttery and melts in your mouth… which is awesome.. However I changed and added some ingredients
    – I added 1/2 tsp baking soda
    – I added 3 tbsp of cornflour (to give a softer texture)

    Anyway your recipe is very well writen and well explained..really helped someone like me who rarely bakes…ps: it’s my first attempt making these cookies and its already a hit.. heheHe. . Tx to u

    • Reply Che-Cheh November 11, 2015 at 1:52 pm

      Hi Aishvarya, wow you’re better than me. I didn’t even know adding cornflour will yield softer texture.

  • Reply Jia Jia January 30, 2016 at 11:21 pm

    Hi. Can I know whether u kept the cookies in the fridge after completion? My chocolate coating will melt if it’s not kept in the fridge. Is it due to the type of baking chocolate? Can I know what brand u use? Thanks.

    • Reply Che-Cheh January 30, 2016 at 11:53 pm

      Hi Jia Jia, I keep the cookies at room temperature in a cool place. When the chocolate on the cookies is set it doesn’t melt. But when handled with fingers due to our warm body temperature, it will melts a little. We use Valrhona chocolate.

      Good quality chocolate is one of the factor. Because low quality chocolate may contain substitute that will not set your chocolate at room temperature. You can read up on chocolate tempering to find out more.

  • Reply carrie ann May 2, 2017 at 10:00 pm

    Hi Che-Cheh,
    The chocolate hardens and sticks to the baking paper. While trying to separate the cookie from the individual baking paper, the paper will tear or stick to the cookie coated with chocolate. This happens as the chocolate is really very hard. For taste, the chocolate becomes extremely hard which spoils the cookie’s texture. The chocolate is the culprit in this case, while the cookie is still smooth and delicate by itself.
    Any advise on how to avoid the chocolate to not be this way?

    • Reply Che-Cheh May 2, 2017 at 11:25 pm

      Hi Carrie, I’m not sure why. My only idea is to use a different type of chocolate and test it out. Usually after making this cookie, the chocolate will set and harden.

  • Reply Joanne May 2, 2018 at 2:25 pm

    Hi, in your ingredients list, 1 egg does that mean egg yolk only? Or a whole egg?
    Thanks for your reply.

    • Reply Che-Cheh May 2, 2018 at 10:52 pm

      Hi Joanne, whole egg. πŸ™‚

  • Reply Angel March 15, 2022 at 12:01 am

    Almond didnt stay crunchy inside. Is there a way to correct it before coating with chocolate?

    • Reply Che-Cheh March 15, 2022 at 11:48 am

      Hi Angel, did you toast/roast the almond beforehand? If it’s thoroughly toasted, the almond will stay crunchy.

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