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Ingredients
Instructions

Almond London Cookies (Classic Almond London Recipe)

Cake & Cookie
Asian
Chinese
Raya
Cake
Home Baking

Almond London cookies are a classic treat made with a whole almond wrapped in buttery biscuit dough, coated in chocolate, and topped with almond nibs. This almond London recipe delivers a rich, crunchy, and chocolatey bite that’s perfect for festive occasions.

1.5 hr

5 persons

Ingredients

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Instructions

Cookies

  • In a bowl, sift the all-purpose flour, rice flour and cornflour. Whisk together and set aside.

  • In another bowl, mix the Emborg Unsalted Butter and icing sugar until combined. Add the powdered milk, egg yolk, vanilla extract and mix.

  • Add blended cornflakes into the second bowl. While mixing, lower the mixing speed and add the flour mixture bit by bit.

  • Form the dough into a ball. Cover with cling film when not using.

  • Take a piece of dough, flatten it a bit and place one almond in the centre. Cover it with the dough and shape it into an oval log. Repeat for the rest of the dough. Place on a baking tray with a baking sheet.

  • Bake in a 170 ºC preheated oven for 20–25 minutes or until the bottom edges are golden brown. Cool completely.

Chocolate Coating

  • Carefully melt the chocolate and Emborg Unsalted Butter in a water bath.

  • Place the cooled cookies in the melted chocolate and cover completely. Set them aside on a serving tray and sprinkle with almond nibs on top.

  • Let the chocolate fully set before serving.

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emborg
1.5 hr
5 persons

Almond London Cookies (Classic Almond London Recipe)

Almond London cookies are a classic treat made with a whole almond wrapped in buttery biscuit dough, coated in chocolate, and topped with almond nibs. This almond London recipe delivers a rich, crunchy, and chocolatey bite that’s perfect for festive occasions.
Almond London Cookies (Classic Almond London Recipe) - Emborg


5 persons

Ingredients

Add to shopping list

Instructions

Cookies

  • 1. In a bowl, sift the all-purpose flour, rice flour and cornflour. Whisk together and set aside.

  • 2. In another bowl, mix the Emborg Unsalted Butter and icing sugar until combined. Add the powdered milk, egg yolk, vanilla extract and mix.

  • 3. Add blended cornflakes into the second bowl. While mixing, lower the mixing speed and add the flour mixture bit by bit.

  • 4. Form the dough into a ball. Cover with cling film when not using.

  • 5. Take a piece of dough, flatten it a bit and place one almond in the centre. Cover it with the dough and shape it into an oval log. Repeat for the rest of the dough. Place on a baking tray with a baking sheet.

  • 6. Bake in a 170 ºC preheated oven for 20–25 minutes or until the bottom edges are golden brown. Cool completely.

Chocolate Coating

  • 1. Carefully melt the chocolate and Emborg Unsalted Butter in a water bath.

  • 2. Place the cooled cookies in the melted chocolate and cover completely. Set them aside on a serving tray and sprinkle with almond nibs on top.

  • 3. Let the chocolate fully set before serving.