Recipe Description
Almond London also made during the Chinese New Year period, this seems to be a relatively new addition to the Raya baked spread with the quirky name still a mystery but the general consensus is that it is not from London since its popularity seem to remain grounded in Malaysia.
This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- 100-120 pieces whole almonds
- 220g plain flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 20g milk powder
- 20g cornflour
- 180g butter (at room temperature)
- 110g brown sugar
- 1/4 tsp salt
- 1 tsp vanilla essence
- 600g dark chocolate
- 100-120 paper cups
- 100g white chocolate
Instructions
- Toast the whole almonds in a pre-heated oven at 170°C for 10 minutes.
- Sift together the flour, baking soda, baking powder, milk powder, and cornflour.
- Using an electric beater fitted with a paddle, cream butter, brown sugar and salt.
- Fold in sifted dry ingredients and vanilla essence. Mix to bind.
- Using the teaspoon measuring spoon, scoop 1 teaspoon cookie mixture and cover ech almond, shaping into an oblong shape.
- Place onto pre-greased trays.
- Pre-heat oven to 180°C.
- Bake cookies for 15 minutes or until lightly browned, turning tray midway.
- Leave to cool.
- Melt dark chocolate in a bain-marie.
- Do the same for white chocolate and place in a piping bag and snip.
- Dip cooled cookie into melted dark chocolate and place in paper cup.
- Pipe fine zig-zag lines of white chocolate on top of cookie and set aside till both chocolates set before storing in jars.
To prepare almonds:
To make cookies:
To bake:
To decorate:
Thank you for your easy to follow recipe