Almond London Cookies
Ingredients
- 250g butter
- 100g icing sugar
- 1 egg yolk
- 1 teaspoon vanilla essence
Dry mix
- 250g all-purpose flour
- 100g corn flour
- 1/2 cup ground toasted nestum
- 1 teaspoon emplex
Coating
- Chopped almonds
- Whole almonds as needed
- Beryl's dark chocolate
- Beryl's milk chocolate
- Shortening or cocoa butter as needed
Preparation
Roast the chopped and whole almonds until dry and crispy.
Beat the first set of ingredients together for 2-3 minutes until smooth.
Add all the dry mix ingredients and stir well to form a dough.
Use a metric teaspoon to measure portions of dough, shape into balls, insert one whole almond into each ball, and form them.
Bake at 150-160°C for 20 minutes with top and bottom heat until the biscuits are crispy.
Dip the baked biscuits in the melted chocolate mixture.
Chocolate melting
Use equal amounts of Beryl's dark and milk compound chocolate.
Ensure the bowl for chocolate is completely dry.
Use a smaller container for water than for chocolate so the bottom of the chocolate bowl does not touch the water.
Boil the water first, then turn off the heat, place the chocolate bowl over it, and stir until fully melted.
