Chocolate Almond Cookies

Chocolate Almond Cookies

Known as London Almond, these bite-sized dark chocolate almond cookies are exactly what sweet dreams are. With a rich glossy chocolate coating, the biscuit crumbles once bitten into to reveal the toasted almond inside. What's more, it's egg and dairy-free!

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Preparation 30 mins
Cooking 17 mins

Snack, Dessert

London Almond Cookies, Biskut London Almond

Malaysian, Singaporean

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Nutrition per Serving

113 kcal
8 g
8 g
2 g

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Almond cookies coated in chocolate is a dream come true. It's special because it doesn't use cacao powder but melted chocolate to coat and hide a chunk of crumbly cookie which contains a whole almond in it. Such a pleasant surprise is always welcomed by both chocolate and almond lovers.

Hiding an almond in cookie dough
Hiding an almond in cookie dough

In fact, these cookies are not new creations. They are fondly known as London Almond in Malaysia and Singapore. During festive seasons like Eid Fitr, Chinese New Year or even Christmas, these cookies are highly sought after. It's not easy to find tasty ones with high quality chocolate. Therefore, this is a good reason to make them yourself since these chocolate bites are easy to make.

Why should I try this recipe?

Traditionally, these cookies are made with eggs and butter. However, I wanted to make them dairy and egg-free especially for those who are allergic to the ingredients. This recipe is less complicated because no creaming of butter and sugar is required.

The challenge here is to make them taste good even with the lack of ingredients but in my opinion, I made it even better! My whole family was surprised with the outcome. A warning, though. It's dangerously addictive!

Crumbly, chocolatey goodness
Crumbly, chocolatey goodness

Will they be hard without eggs?

Eggs are usually added to the recipe for moisture. It also helps to bring the ingredients together by creating structure as the protein in the egg traps the air as the eggs are beaten making the cookies airy and crumbly. When omitting eggs, you will need to be very careful with the ratio of ingredients or the cookies may turn out hard. Follow the suggested ratio in this recipe for a superb pliable dough.

Neutral-flavored oil only

I used corn oil to bake these cookies because it’s flavourless. Olive oil, for example, is not recommended as it has a distinct range of flavours which affect the taste of the cookies. Other types of neutral-flavoured oils are canola, peanut and sunflower oil.

Roasted almonds

Roasted almonds make the cookies even more fragrant. I recommend roasting or baking the almonds personally. Otherwise, store bought toasted almond are fine too but they must be unsalted.

Baking almonds
Baking almonds

Besides baking the almonds, you can toast them on the stove too. Simply add them into a dry pan over low heat. Keep stirring until the almonds release a nutty fragrance. Set aside to cool.

Do not over blend almonds

This will cause the almonds to release its oil, resulting in a wet dough later. It’s best to use a counter top blender or food processor, as shown in Step 1. An immersion blender will have a tough time blending the almonds finely without over blending.

Substitute for custard powder

Custard powder gives a beautiful light yellow hue and a delicate aroma to the cookies. If you do not have it in your pantry, substitute it with corn flour and a few drops of vanilla extract.

Must cocoa butter be added?

This is optional. Cocoa butter is added to melted chocolate compound for a smooth coating. Another option is to replace it with shortening. These ingredients help to thin the chocolate and give it the shiny look.

Dark chocolate compound and not couverture

Dark chocolate compound tastes the best with London Almond cookies. The richness of the chocolate elevates the flavour of the cookie and almond. Milk chocolate compound may also be used. This must not be confused with couverture chocolate.

The latter has cocoa butter in it while chocolate compound or coating chocolate has other fats such as palm oil or some kind of vegetable fats. If you plan to use courverture chocolate, be extra careful when tempering as it is much more complicated than using chocolate compound and can easily split.

Melting chocolate the proper way

Wipe all utensils dry because any form of moisture will harden the chocolate. When double boiling, ensure that the water is brought to a rolling boil before reducing the heat to the minimum. Then, you can place the bowl on top of the pot to melt the chocolate.

If the bowl is placed on top of the pot when the heat is at the highest, the extreme steam may create droplets of water that may splatter into the chocolate causing it to split or separate.

Coating cookies easily

If you find it tricky coating the cookies with chocolate, try this. Place the cookie into the paper mould first. Then, pour a spoonful of chocolate onto the cookie. Try both methods and see which you prefer.


It is common to sprinkle chopped or crushed almonds on top of the chocolate as the last touch.

Sprinkling crushed almonds
Sprinkling crushed almonds

Sprinkles can also add some colour to these beauties. Another option is dessicated coconut or as I have mentioned previously, drizzle some white chocolate.

Can I bake cookies in advance and coat them the next day?

Sure. This divides the process into two days. You can bake the cookies first and once cooled to room temperature, place them into an air-tight container. Proceed with coating the cookies with chocolate the next day.

Do I need to cool cookies in refrigerator after coating them?

After coating the cookies and decorating with some chopped nuts, place them in the refrigerator for about 5 to 10 minutes to harden the chocolate coating. Once the chocolate has settled, you can then place them into airtight containers.

It is important not to leave them in the refrigerator for too long or a condensation layer will appear on the surface of the chocolate.

How to store cookies?

Just like most cookies, arrange them neatly in air-tight containers. They can last for about 2 weeks but I doubt they could last that long because they would be gone in no time!


200 g
almond nuts
50 g
sugar (powdered)
1 g
200 g
wheat flour
35 g
corn starch
30 g
custard powder
2 g
baking soda
130 g
corn oil
350 g
dark chocolate compound
30 g
cocoa butter

Steps to Prepare

Chocolate Almond Cookies Step 1

Step 1 of 6

    • 200 g almond nuts
    • 50 g sugar (powdered)
    • 1 g salt

Lay raw almonds flat on a tray to bake for at least 30 mins at 120 degrees Celsius and let it cool to room temperature. Once cooled, blend 60 g of the baked almonds with icing sugar and salt until fine.

Chocolate Almond Cookies Step 2

Step 2 of 6

    • 200 g wheat flour
    • 35 g corn starch
    • 30 g custard powder
    • 2 g baking soda
    • 130 g corn oil

Pour blended almond mixture into a bowl to incorporate all-purpose flour, cornflour, custard powder, and baking soda. Mix well before adding 100g of oil to form a dough. Add more oil if the dough is still dry. You might not need to use the rest of the oil because almond may release its oil during blending.

Chocolate Almond Cookies Step 3

Step 3 of 6

Divide dough into smaller pieces. They should weigh about 10g each and this should yield about 50 pieces in total. Wrap each dough with a whole almond and create an elongated shape.

Chocolate Almond Cookies Step 4

Step 4 of 6

Bake the cookies at 170 degrees Celsius for 10 minutes. Then, rotate the tray and bake for another 7 minutes. Set aside to cool. Meanwhile, begin arranging paper cups moulds onto a tray.

Chocolate Almond Cookies Step 5

Step 5 of 6

    • 350 g dark chocolate compound
    • 30 g cocoa butter

To melt chocolate, bring a pot of water to a rolling boil and then reduce the heat to the lowest. Place the bowl of chocolate along with cocoa butter on top of the pot to melt it using the double boil method.

Chocolate Almond Cookies Step 6

Step 6 of 6

Dip each cookie into the melted chocolate. Carefully place them on the arranged paper cup moulds with the flat surface facing down. Finally, top them with some chopped nuts for decoration purposes.

Published: May 18, 2020

3 Discussions

4 months ago


I’ve added too much oil and dough is flattening over the course of rolling more cookies. What can I do to fix it? Thanks

4 months ago


Try gradually adding some flour till the dough is able to hold its shape. And in the course of rolling, try to not put too much pressure (gently roll them).

9 months ago


Does the chocolate coating harden enough to allow stacking of cookies? Our warm, humid Singapore weather has been making chocolate coating anything difficult for me :( (I've been using couveture - might switch to chocolate compound!)

Karin Yap
9 months ago

Karin Yap

Hey there Anne! Totally relatable at my side also hahaha. But what i did was to just have it chilled in the freezer for about a minute or two before taking them out, it helps set better la. Couverture definitely tastes better but sometimes not tempering properly causes the chocolate coat to not properly set imo. :)

Helena Cheah
10 months ago

Helena Cheah

The cookies look so beautiful!

Karin Yap
9 months ago

Karin Yap

Thank youuuuu HELENA!

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