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
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. 😉
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.
If dough is a bit too soft, add about 1 tablespoon of flour.
Take about 1 teaspoon of dough and flatten it. Place an almond on the dough. Tsk it’s quite oily right?
Wrap dough around the almond.
Shape dough like a log.
Bake at 160oC for 20 minutes or until golden brown.
Baked Almond London cookies. Leave it to cool.
Making melted chocolate via baine marie.
Dip cookie in melted chocolate.
Use a fork to pick up the cookie.
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.
What’s not to love about Almond London cookies?
You get 3 layers of goodness!
Almond London Cookies
Adapted from Lucky Inn (who adapted from Agnes Chang)
Yields 106 pieces
60g icing sugar
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.