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    El Mundo Eats » Cookie

    Published: Aug 16, 2017 · Updated: May 16, 2020 by Bea & Marco · This post may contain affiliate links · 42 Comments

    Almond London Cookies

    Jump to Recipe

    Almond London cookies

    What Are Almond London Cookies?

    Roasted almonds in crunchy buttery milky cookies, coated with delicious chocolate and topped off with some almond nibs. Those are almond London cookies. Why the London name, are they originally cookies from London? Well nope, they are not originated from London.

    But honestly, I don’t know why the London name. My husband said because it rhymes. Almond. London. I’m starting to believe it’s true because there’s no other explanation to it. Haha!

    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.

    Almond-London-Cookies_wraping-the-almonds

    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 flavour. 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 the 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.

    Almond-London-Cookies_before-baking

    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. And also remember to sprinkle the almond nibs before the chocolate sets, else they won’t stick.

    Almond-London-Cookies_covering-cookies-with-melted-chocolate

    This is not a difficult cooke 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, do 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

    Almond London cookies

    Almond London Cookies

    Almond London cookies are very popular in Malaysia. They're roasted almond in crunchy milky cookie, coated with delicious chocolate and top off with almond nibs. What's not to love about that? If you like this cookie, you might also like my snowball cookies without nuts (milky Arabic cookies).
    Author: Bea & Marco
    5 from 5 votes
    Print Pin Rate
    Servings: 70 cookies
    Prep Time30 mins
    Cook Time25 mins

    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
    Prevent your screen from going dark

    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

    1. Over-mixing the butter and sugar will make the cookies expand, which we don't want in this recipe.
    2. Over-mixing the flour will make the cookies hard, which we also don't want.

    Nutrition Facts

    Calories: 71.8kcal, Carbohydrates: 7.4g, Protein: 1g, Fat: 4.4g, Saturated Fat: 2.3g, Cholesterol: 7.1mg, Sodium: 4.9mg, Potassium: 50.1mg, Fiber: 0.7g, Sugar: 3.5g, Calcium: 11.6mg, Iron: 0.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Cookie Recipes

    • Snowball cookies in a bowl with one half eaten cookie on top.
      Snowball Cookies Without Nuts (Milky Arabic Cookies)
    • RC Healthy Linzer cookies.
      Healthy Linzer Cookies
    • Healthy Carrot Cake Cookies
    • Pineapple tarts on a rack with one broken cookie on top.
      Easy Pineapple Tarts (Pineapple Cookies)

    Reader Interactions

    Comments

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    1. Gayatri says

      December 05, 2022 at 5:14 am

      Can I use maida or cake flour instead of plain flour

      Reply
      • Bea says

        December 06, 2022 at 11:30 am

        No, you need to use plain flour else the cookies are going to rise too much. Hope it helps!

        Reply
    2. Manchula Rajagopal says

      October 30, 2021 at 4:06 pm

      Hi can i use conventure
      chocolate

      Reply
      • Bea says

        October 31, 2021 at 8:19 am

        I'd recommend you to use bakers' chocolate (the ones sold for bakings, not to snack on). Hope it helps!

        Reply
    3. Jassvina says

      October 27, 2021 at 2:18 am

      Hi, is it necessary to use cornflakes? What does it do to the cookies if it's not added? Thanks in advance.

      Reply
      • Bea says

        October 28, 2021 at 11:49 am

        Hi! It adds up to the flavour and texture. Hope it helps.

        Reply
    4. Geraldine Phillips says

      October 21, 2021 at 6:17 am

      Can the cookies be made two to three days ahead of time?

      Reply
      • Bea says

        October 24, 2021 at 11:30 am

        Yes, just keep them in an air tight container 🙂

        Reply
    5. Jannet says

      September 16, 2021 at 10:48 am

      5 stars
      Thank you for sharing your recipe. Easy to follow and tastefully.

      Reply
      • Bea says

        September 16, 2021 at 12:33 pm

        Happy that you liked it Jennet, thanks for your feedback!

        Reply
    6. Mildrid says

      April 25, 2021 at 11:31 am

      Hi I tried this recipe but the cookie dough was really crumbly ... it was difficult to shape.. did I do something wrong?

      Reply
      • Bea says

        April 25, 2021 at 4:04 pm

        Hi Mildrid! Sorry to hear that! Did you change or substituted any of the ingredients? And how did you measure the flours?

        Reply
    7. Janet says

      January 26, 2021 at 1:43 pm

      Hi, thanks for the recipe. For the chocolate coating, are you using compound or couverture chocolate. Thanks!

      Reply
      • Bea says

        January 26, 2021 at 4:50 pm

        Hi Janet! I use 54% compound chocolate, hope it helps.

        Reply
    8. Lubna Alam says

      November 07, 2020 at 12:09 am

      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!??

      Reply
      • Bea says

        November 07, 2020 at 10:51 am

        Hi! It's 1 cup before grinding. Hope it helps ad glad that you liked them 🙂

        Reply
    9. Kalpana says

      November 03, 2020 at 1:48 pm

      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.

      Reply
      • Bea says

        November 04, 2020 at 12:05 pm

        Hi Kalpana! Sorry I haven't tried making it without the egg yolk so I can't say for sure.

        Reply
    10. malati says

      May 21, 2020 at 11:48 am

      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.

      Reply
      • Bea says

        May 22, 2020 at 10:11 am

        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.

        Reply
    11. Bhavna says

      May 08, 2020 at 5:28 pm

      5 stars
      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

      Reply
      • Bea says

        May 12, 2020 at 10:04 am

        Awesome, I'm happy that you liked them. Thank you Bhavna!

        Reply
    12. Yas says

      May 03, 2020 at 2:25 am

      Hi if i want to use ground almonds instead, how do i substitute?

      Reply
    13. Janet says

      December 20, 2019 at 6:39 am

      5 stars
      Easy to follow and the taste is awesome

      Reply
      • Bea says

        December 20, 2019 at 12:44 pm

        Thank you Janet, I'm happy that you liked them! XO

        Reply
    14. Veni says

      November 19, 2019 at 9:39 am

      Hi, what kind of powdered milk should I use for this?

      Reply
      • Bea says

        November 20, 2019 at 7:54 am

        Hi Veni! Any kind would be fine 🙂

        Reply
    15. Saraswathy says

      November 17, 2019 at 7:32 am

      5 stars
      I try this cookies today. My husband and son love this a lot. Thank you so much for share the wonderful recipe❤️❤️

      Reply
      • Bea says

        November 17, 2019 at 7:44 am

        I'm happy to know that your family loved it, thank you for your feedback Saraswathy! XOXO

        Reply
    16. Kana says

      October 14, 2019 at 6:12 pm

      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😘....

      Reply
    17. Mangai says

      October 08, 2019 at 10:42 am

      Hi! They look amazing! Will try it out soon but may I know the size of the casing? Thanks!

      Reply
      • Bea says

        October 08, 2019 at 1:51 pm

        Hi Mangai! They are the normal truffle size ones 🙂

        Reply
    18. Ana says

      October 06, 2019 at 5:49 am

      Can I skip the cornflakes? Will there be a significant different in the taste and texture?

      Reply
      • Bea says

        October 06, 2019 at 8:12 am

        Cornflakes helps with the crunchy texture. Hope it helps 🙂

        Reply
    19. Hema says

      May 19, 2019 at 5:35 am

      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.

      Reply
      • Bea says

        May 19, 2019 at 9:12 am

        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!

        Reply
    20. Farah Saad says

      December 22, 2018 at 12:19 pm

      Is it possible to skip out on the powdered milk?

      Reply
      • Bea says

        December 22, 2018 at 2:34 pm

        Powdered milk makes the cookies tastier. If you really can't find it, then yes skip it. Hope it helps 🙂

        Reply
    21. MD says

      December 11, 2018 at 4:31 am

      I am in North America, is corn flour the same as corn starch?

      Reply
      • Bea says

        December 11, 2018 at 9:06 am

        Yes they're both the same 🙂

        Reply
    22. Shailaja says

      October 27, 2018 at 6:11 pm

      Fantastic recipe! Tried it and turned out very well. The best recipe so far. Thanks for sharing !

      Reply
      • Bea says

        October 27, 2018 at 6:28 pm

        Hi Shailaja! I'm happy to know that you loved the cookies. Thanks for trying the recipe and your kind words! Happy weekend 🙂

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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