These cookies are a delight — a biscuit base, with an almond tucked inside and topped with chocolate! Three for the price of one. I love the contrasting tastes and textures. But making them was tedious, although not difficult. It was backbreaking putting little balls of dough into each paper cup, popping an almond inside, baking them and then finally topping them off with chocolate.
But they taste so good that on occasion I persuade myself it’s worth it. I made a lot of them during Chinese New Year because one batch of dough can churn out a lot of cookies and they’re useful for filling up containers to give away to relatives.
- 250 grams butter
- 2 egg yolks
- 1 egg white
- 120 grams fine sugar
- 500 grams plain flour
- 1/2 teaspoon vanilla essence
- 300 grams almond
- diced almonds/peanuts
- chocolate (I bought the 1 kg Selbourne block from Phoon Huat)
- Beat butter, egg yolks, egg white, sugar and vanilla essence until creamy.
- Add flour bit by bit until well combined.
- Take a bit of flour, roll into a ball and place in baking cups, and press the almond in to flatten it. (I used a teaspoon of flour per cup).
- Bake at 160 degrees Celsius for 15 to 20 mins, or longer if it still looks pale.
- Melt the chocolate and add a teaspoon of Crisco shortening to make it shiny (optional).
- Scoop a teaspoon of chocolate into each baking cup. Decorate with diced almonds or peanuts.
- Put the London almonds in the fridge to cool them quickly. They can be cooled outside but they seem to cool better in the fridge.