London Almond Cookies

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Preparation Time: 110 minutes
Servings: 25 People

125g Unsalted Soften Butter (Arla / SCS)

60g Icing Sugar

5ml Vanilla Essence

200g Super Cake Flour (Uni-President)

60g Corn Flour

1 Egg Yolk

25 - 30 Whole Almonds

300g Dark Compound Chocolate

Sprinkles/Almond Nibs


Roast the almonds in a preheated oven at 150°C for 10 - 15 minutes.

Let it cool.


In a bowl, add butter and icing sugar.

Use a hand-mixer and beat till mixture is well-combined.

Add egg yolk and vanilla essence. Beat evenly.


Sift in cake flour and corn flour. 

With a spatula, fold the mixture till it is well-combined. Knead to form dough.

Step 4

Take a portion of dough (8g) and flatten it. Wrap an almond inside, and shape it into an oval. Repeat till there is no dough remaining.

Step 5

Bake the dough at 170°C for 15 minutes. Let them cool.

Step 6

In a separate bowl, melt the compound chocolate.

Coat the baked dough with melted chocolate and place it inside a paper cup. 

Step 6

Top it off with some sprinkles, and leave it to set.

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