Almond London – Premium Chocolate-Dipped Almond Cookies
Raya Classics
Almond London
Premium Chocolate-Dipped Almond Cookies
| Prep1 hr | Bake12–15 min | Makes~50 pcs | DifficultyMedium |
The premium Hari Raya cookie — buttery shortbread wrapped around a roasted whole almond, dipped in dark chocolate and sprinkled with chopped almonds. The showpiece cookie that earns pride of place on every Raya tray.
Ingredients
Cookie
- 250 g whole almonds (for the centres)
- 100 g chopped almonds (for topping)
- 250 g butter
- 94 g icing sugar (¾ cup)
- 2 egg yolks
- 250 g plain flour (2 cups)
- 200 g cornflour (⅕ cup + 1 tbsp)
- 2 tbsp rice flour
- 50 g cornflake crumbs (or substitute almond meal)
- 2 tbsp milk powder
Chocolate Coating
- 500 g compound chocolate (milk or dark)
- 1–2 tbsp shortening
How to Make
- Prepare the trays. Preheat the oven and line 2 baking trays with paper.
- Toast the almonds. Toast whole almonds at 150°C for about 10 minutes until fragrant, turning halfway. Set aside.
- Prep the crumbs. Blitz cornflakes into fine crumbs and set aside.
- Sift the flours. Sift plain flour, cornflour and rice flour together for a lighter, more delicate cookie.
- Cream the butter. Beat butter with icing sugar until just combined and slightly pale — do not over-whip.
- Add the yolks. Add egg yolks and beat to combine.
- Fold in the flour. Add the sifted flour mixture gradually, folding gently until almost combined.
- Wrap the almonds. Take a small piece of dough, flatten, and wrap around a toasted almond. Roll into a smooth ball.
- Bake. Bake at 160°C for 12–15 minutes until the bases are just golden. Cool completely on a rack.
- Dip in chocolate. Melt compound chocolate with shortening, dip each cooled cookie, then sprinkle chopped almonds on top before the chocolate sets.
Baking Tips
- Chill the dough briefly if it feels too soft to shape.
- Do not over-whip the butter — it makes the cookies spread.
- Let cookies cool completely before dipping so the chocolate sets cleanly.
- Add a teaspoon of shortening to your chocolate for a glossier finish.
- Store in an airtight container once fully set to keep them crisp.
Pipe with Confidence
Pair Almond London with the rest of your Raya tray. Shop our curated baking tools for sharper, more consistent results.
Almond London — Recipe Card
Prep: 1 hr · Bake: 12–15 min · Makes: ~50 pcs · Difficulty: Medium
Ingredients: Whole almonds, chopped almonds, butter, icing sugar, egg yolks, plain flour, cornflour, rice flour, cornflake crumbs, milk powder, compound chocolate, shortening.
Method: Toast almonds. Cream butter and sugar, add yolks, fold in sifted flours and crumbs. Wrap each almond in dough, bake at 160°C for 12–15 min, cool, then dip in melted chocolate and top with chopped almonds.
