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.
- 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
- 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.