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Almond London Cookies

I have no idea how these cookies got its name. I did a quick search on the internet but there wasn’t any readily available history on the cookies. Maybe they originated from London, but really what did it matter?

Cause they look too enticing to be passed off.

i mean who can go wrong with whole almond pieces wrapped in butter cookies and coated with chocolate?

Well, they do take a little bit of work though, they are probably the type of cookies u wanna dedicate half of your Sunday on (that’s me!).

They started out like this, naked as baby’s bottoms.

You might notice the discrepancy in my cookie shapes, some being round spheres, some being elongated ovals.

Well, as much as i aknowledge my moronic cookie shaping skill, these cookies are shaped that way  on purpose. They are shaped that way differentiate the Almond London Cookies from the Cashew London Cookies.

Yup, i used a mixture of cashews and almonds for these cookies. Just for the fun of it.

The round ones are filled with cashews of course. I realized that you can’t really shape anything crescent shaped into an oval. The ends of the cashews will poke out of the cookies, and that’s hardly aesthetic is it? lol.

My nestled cashew looks like a tooth.

Oh, u might also notice the lighter chocolate colour on these.

So besides the twist from almonds to cashews, i also went astray with the chocolate coating, and went from dark to milk.

And i must say, among the mad medley of round vs oval cookies, almonds vs cashews, milk vs dark chocolates,  London originated or not, what did it matter?

Cause they are all unanimously delicious!

Almond London Cookies

Take from Lily’s Wai Sek Hong


9 tbsp butter room temperature
2/3 cup confectioners’ sugar/powdered sugar
1 egg yolk
8 ozs bleached all-purpose flour
A pinch of salt

Whole toasted almonds with skin

Dark chocolate, melted

Almond nips


Cream butter and sugar until light and creamy. Beat in the egg yolk and salt, cream until well combined.

Add flour and mix until a dough is formed. Rest dough in the fridge for 30 minutes.

Take a marble-sized dough (I used a melon scoop), flatten and wrap around the almond. Shape into an oval cookie.

Place on lined baking sheet and bake in preheated oven 350 f for 15 minutes.

Remove cookies to cool on cake racks.

Melt chocolate in the microwave.

Coat cookies with melted chocolate by dunking cookies in the melted chocolate and removing them with a fork and place on cake rack. Top with almond nips before the cookies set.

Place cookies on small paper cases.

Categories: Cookies Tags: , , , ,
  1. January 30, 2011 at 6:58 am

    these morsels really look enticing! very beautiful!

  2. January 30, 2011 at 4:09 pm

    Your cookies are so pretty! I love the nut hidden inside — what a great little treat!

  3. January 30, 2011 at 10:08 pm

    First I stared at the pictures, craving for them..then I got excited..I have the ingredients to make this!! You seriously made me so happy today! Thank you for sharing this recipe!!

  4. January 31, 2011 at 12:28 am

    These are so lovely! I’m with you–hardly matters where they came from. Love the hidden nut inside–like finding a treasure! Thank you for sharing this one!

  5. January 31, 2011 at 3:47 am

    These look so good! I love the nut all tucked away inside, and both dark and milk chocolate sound good. 🙂

  6. January 31, 2011 at 4:21 am

    Talk about a triple threat treat. These sound like the best little bites ever. Thank you so much for linking this up to Sweets for a Saturday and for bringing all your other mouthwatering treats with you as well. You rock!

  7. February 1, 2011 at 2:56 pm

    Such a pretty cookie!

  8. February 2, 2011 at 1:37 am

    This is such a great idea! I think I’ll try making this soon…. They’re very pretty and would be great for Valentine’s Day. I might be using milk chocolate instead though.

  9. Sue
    February 3, 2011 at 7:32 pm

    Looks kind of like a candy-cookie, but whatever they are, they look DELICIOUS! Gorgeous photos!

  1. January 30, 2011 at 10:47 am
  2. February 1, 2011 at 11:19 am

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