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Almond London Cookies
125g butter, diced 75g icing sugar, sifted 1 egg yolk 225g plain flour, sifted 1 tsp Emplex (optional) 300g whole toasted almonds with skin, halved 450g dark chocolate, melted Small paper cases Almond nips or chocolate rice for decoration
METHOD
1. Cream butter and sugar until light and creamy. Beat in the egg yolk. 2. Add plain flour and Emplex (a chemical that provides the extra crispness to cookies, obtainable at all cake specialist shops). Fold and mix well. 3. Take a marble-sized dough (approximately 8-10g) and wrap around half the almond. Shape into a small egg. 4. Place on greased cookie trays and bake in preheated oven at 170degreeC for 20-25 minutes. Cool on wire racks. 5. Place cookies on small paper cases. Top and cover with melted chocolate. 6. Sprinkle almond nips or chocolate rice liberally over the top.
YOUR RATING
Written by : Balqis on 05 September 2010
nice... but u should not have poured the melted chocolate as it turn out so ugly n very messy.. u should dip in it instead.. thanks though.... :)
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