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.
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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.
Janet says
Hi, thanks for the recipe. For the chocolate coating, are you using compound or couverture chocolate. Thanks!
Bea says
Hi Janet! I use 54% compound chocolate, hope it helps.
Lubna Alam says
Hi.... I’ve made these in the summer and they came out great..... but I forgot if it’s 1 cup of cornflakes before grinder or after!??
Bea says
Hi! It's 1 cup before grinding. Hope it helps ad glad that you liked them 🙂
Kalpana says
Hello! Thank you for the recipe.Will definitely try it. I am just wondering if I can replace the egg yolk with anything else as I need it to be vegetarian.Thank you.
Bea says
Hi Kalpana! Sorry I haven't tried making it without the egg yolk so I can't say for sure.
malati says
Hii, thanks for the recipe..i tried making some and it’s delicious.But can i know how long would it take for the chocolate to set? It’s been an hour and still haven’t set yet.
Bea says
Hi! If your kitchen/house is hot, then they'll take a few hours. You can pop them in the fridge to set them faster. Hope it helps.
Bhavna says
Awesome recipe! Fun to make. I added caramel to the cookie with 2 tbsp brown sugar and a tbsp butter with a little water, Coated the cookie with Lindt salted caramel chocolate & sprinkled salted almond praline. Yumm!! Thanks for the recepy
Bea says
Awesome, I'm happy that you liked them. Thank you Bhavna!
Yas says
Hi if i want to use ground almonds instead, how do i substitute?
Janet says
Easy to follow and the taste is awesome
Bea says
Thank you Janet, I'm happy that you liked them! XO
Veni says
Hi, what kind of powdered milk should I use for this?
Bea says
Hi Veni! Any kind would be fine 🙂
Saraswathy says
I try this cookies today. My husband and son love this a lot. Thank you so much for share the wonderful recipe❤️❤️
Bea says
I'm happy to know that your family loved it, thank you for your feedback Saraswathy! XOXO
Kana says
Hi😀 TQ for sharing..Bea
The cornflakes need to blend into powder?
Will almond powder make any difference if I add instead of rice flour?
What is the purpose of rice and corn flour in cookies I always wonder, any idea?
Bye be😘....
Mangai says
Hi! They look amazing! Will try it out soon but may I know the size of the casing? Thanks!
Bea says
Hi Mangai! They are the normal truffle size ones 🙂
Ana says
Can I skip the cornflakes? Will there be a significant different in the taste and texture?
Bea says
Cornflakes helps with the crunchy texture. Hope it helps 🙂
Hema says
HI. I recently stumbled upon your website. It is great. Thank you for sharing.. I haven't tried baking anything yet, hopefully soon. Could you please suggest what can i replace the egg with? Thank You so much. Have a great day.
Bea says
Hi Hema! I haven't tried this recipe without egg so I can't really say, I'm sorry! I do have other recipes that don't need eggs in them, maybe you'd want to check them out. Thank you!
Farah Saad says
Is it possible to skip out on the powdered milk?
Bea says
Powdered milk makes the cookies tastier. If you really can't find it, then yes skip it. Hope it helps 🙂
MD says
I am in North America, is corn flour the same as corn starch?
Bea says
Yes they're both the same 🙂
Shailaja says
Fantastic recipe! Tried it and turned out very well. The best recipe so far. Thanks for sharing !
Bea says
Hi Shailaja! I'm happy to know that you loved the cookies. Thanks for trying the recipe and your kind words! Happy weekend 🙂