1. Preheat oven to 170°C.
2. Beat Ingredients B (without egg & vanilla essence) till light and fluffy.
3. Add egg yolk and mix until well combined.
4. Add Ingredients A, followed by cornflakes and mix well.
5. Pinch 10g of dough, wrap dough around an almond and place it onto a cookie liner. Repeat for the remaining dough.
6. Bake at 170°C for 20 minutes or until light brown colour.
7. Melt chocolate using a bain-marie (hot water bath) and remove from heat once done.
8. Add butter to the melted chocolate and stir until the mixture cools.
9. Dip the almond cookie into the chocolate mixture and set aside. Sprinkle toasted almond nibs before the chocolate is set.

This recipe is developed in collaboration with BELLS Baking Studio.