Almond London Cookies


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.

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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 ?



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.


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.


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!! ?

If you like Malaysian cookies, you may also like:

Watch how to make almond London cookies in the video below:

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?
5 from 3 votes

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Cuisine: Asian, Malaysian
Servings: 70 cookies
Prep Time:30 minutes
Cook Time:25 minutes


  • 3/4 cup all purpose flour (100 gr)
  • 1 cup corn flour (125 gr)
  • 1 tbsp rice flour
  • 1/2 cup unsalted butter plus 1 tbsp more (125 gr)
  • 2/3 cup icing sugar (75 gr)
  • 2 tbsp powdered milk
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup cornflakes (25 gr)
  • 70 toasted whole almonds , aprox. 3 oz or 85 gr

For the coating:

  • 14 oz chocolate (400 gr), minimum 55% cocoa
  • 1/2 tbsp unsalted butter (8 gr)
  • almond nibs as needed
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The biscuit

  • 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.


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.