Almond London Cookies


Ingredients A:

100g Prima Top Flour
125g Corn Starch
10g Rice Flour
16g Milk Powder
30g Cornflakes

Ingredients B:

125g Butter
75g Icing Sugar
20g Egg Yolk
5g Vanilla Essence

Ingredients for Coating

400g Dark Chocolate (55% – 65%)
10g Soft Butter
As Desired Toasted Almond Nibs
100g Toasted Almond



  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.

error: Content is protected !!