Easy Almond London Biscuit Recipe

Image credit: elmundoeats

In Malaysia, almond London biscuits are quite popular. What is the definition of an Almond London cookie? They’re roasted almonds in a crunchy milky biscuit, dipped in decadent chocolate, and topped with almond nibs. When eaten and shared with loved ones, the taste will bring you a sense of familiar comfort. What’s not to like about that?

Easy Almond London Biscuit

Image credit: elmundoeats
Total Time 1 hour


The Cookies

The Chocolate Coating


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 piece 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 a baking sheet.
  • Bake at 340F ( 170C) 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 a 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.


  • Over mixing the butter and sugar will make the cookies expand, which we don’t want in this recipe.
  •  Over mixing the flour will make the cookies hard, which we also don’t want.

Recipe credit: Elmundo Eats

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