Tuesday, September 16, 2008


Almond London

125 gm butter (1/2 stick)
75 gm icing sugar
225 gm flour, sifted
1 egg yolk
1 teaspoon emplex (optinal - a chemical that provides extra crispness to cookies, can be found at cake specialist shop)

toasted half almond (or whole almond )

toasted almond nips 
cooking chocolate (melted)
small paper cups/paper cases

  1. Cream butter and icing sugar until light and fluffy.
  2. Add in the egg  yolk and cream for a minute or two.
  3. Add flour bit by bit together with emplex and mix it well till become a dough.
  4. Take a marble-sized dough (about 8-10 gm) and wrap around the half almond. Shape into a small ball ( if you use whole almond, shape it like a football ball ).
  5. Place it on greased cookie trays and bake in pre-heated oven at 170 degree celsius for 20-25 minutes or till the bottom of the cookies become slightly brown. Cool on wire racks.
  6. Cover the cookie with melted chocolate and place it on the paper cup.
  7. Sprinkle almond nips over the top and leave it to set.

No comments: