Roasted almonds in crunchy, buttery, milky cookies coated with delicious chocolate and topped off with some almond nibs—these are almond London cookies, famous in Malaysia during celebrations like Eid al-Fitr.
Other deliciously amazing Malaysian cookies are cornflake cookies, pineapple tart cookies, snowball cookies, and coconut cookies.
The Almonds
The easiest part. Just buy some good quality almonds and roast them. Try your best not to snack on them and leave some for the cookies.
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
The Cookies
I use a combination of 3 different types of flour to get that crunchy texture that I love so much. I have made with only using all purpose flour but I feel that I didn’t really like the texture. Some also added almond flour and I have tried that also.
For me, adding almond flour makes the shape of the cookies flatter. Personally, I didn’t like it. But, like always, it’s all about one’s preference. If you like it, go ahead.
And oh.. I added some blended cornflakes for that extra flavor. Everybody loves cornflakes, right?
Making the cookie dough is just simple. Follow the recipe below and you’re good to go. I didn’t even use any fancy machine, just my trusty hand held mixer.
Shaping the dough is also not a difficult task. Do not make them too big though. Since we will be using small-size cupcake papers, we don’t want the cookies not to fit inside them. Trust me, I made that mistake, and they did not look good at all. They tasted great, though.
The Chocolate
Use good quality, minimum 55% cocoa semi sweet chocolate. I’ve tried using 70% cocoa but I didn’t like it. My husband loved it. So it’s all about preference.
This part takes a bit of time, I have to say. This is because you will be coating the cookies one by one. Do try to remove the excess chocolate by letting it drip for a few seconds, before placing the coated cookie in the cupcake paper. Also, remember to sprinkle the almond nibs before the chocolate sets, or else they won’t stick.
This is not a difficult cookie recipe to make. By watching the video and following the instructions, you will be able to make them without any problems. If you’re living in a hot place or you’re making these in the hot summer, keep the cookies in the fridge to avoid the chocolate from melting. Apart from that, happy baking and enjoy!!
More Malaysian Cookies
- Pineapple tart cookies (Biskut tart nenas)
- Milky Arab cookies (Biskut Arab susu)
- Cashew nut cookies (Biskut gajus)
- Coconut cookies (Biskut kelapa bulan sabit)
- Cornflake cookies
Video
📖 Recipe
Almond London Cookies
Ingredients
The Cookies
- ¾ cup all purpose flour (100 gr)
- 1 cup corn flour (125 gr)
- 1 tablespoon rice flour
- ½ cup unsalted butter , plus 1 tablespoon more (125 gr)
- ⅔ cup icing sugar (75 gr)
- 2 tablespoon powdered milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup cornflakes (25 gr)
- 70 toasted whole almonds , aprox. 3 oz or 85 gr
The Chocolate Coating
- 14 oz chocolate (400 gr), minimum 55% cocoa
- ½ tablespoon unsalted butter (8 gr)
- almond nibs as needed
Instructions
The Cookies
- In a bowl, sift the all purpose flour, rice flour and corn flour. Whisk everything together and set aside.
- In another bowl, add in butter and icing sugar. Mix just until well combined. Add in powdered milk and mix again just to combine. Add in egg yolk, vanilla extract and again mix just to combine.
- Add in blended cornflakes and mix to combine. While still mixing, lower the speed of the mixer and add in flour mixture bit by bit, mixing just to combine as you go. Form the dough into a ball, cover with cling film when not using.
- Take a pice of dough, flatten it a bit and place one almond in the center. Cover it with the dough and shape it into an oval log that is more or less thumb sized. Repeat for the rest of the dough. Place them on a baking tray with baking sheet.
- Bake at 340ºF( 170ºC) preheated oven for 20-25 minutes or until the bottom edges are golden brown and they're fully cooked. Cool completely on a rack, around 40 minutes.
The Chocolate Coating
- Melt the chocolate and butter using double boiler method.
- Take several cooled cookies and place them in the melted chocolate. Coat them well with chocolate and place into a small sized cupcake paper, pressing a bit on the side. While the chocolate is still not set, sprinkle some almond nibs on top. Let the chocolate fully set before serving.
Notes
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Gayatri says
Can I use maida or cake flour instead of plain flour
Bea says
No, you need to use plain flour else the cookies are going to rise too much. Hope it helps!
Manchula Rajagopal says
Hi can i use conventure
chocolate
Bea says
I'd recommend you to use bakers' chocolate (the ones sold for bakings, not to snack on). Hope it helps!
Jassvina says
Hi, is it necessary to use cornflakes? What does it do to the cookies if it's not added? Thanks in advance.
Bea says
Hi! It adds up to the flavour and texture. Hope it helps.
Geraldine Phillips says
Can the cookies be made two to three days ahead of time?
Bea says
Yes, just keep them in an air tight container 🙂
Jannet says
Thank you for sharing your recipe. Easy to follow and tastefully.
Bea says
Happy that you liked it Jennet, thanks for your feedback!
Mildrid says
Hi I tried this recipe but the cookie dough was really crumbly ... it was difficult to shape.. did I do something wrong?
Bea says
Hi Mildrid! Sorry to hear that! Did you change or substituted any of the ingredients? And how did you measure the flours?