Chocolate Coated Almond Shortbread Cookies aka London Almond Cookies (伦敦杏仁饼)



Last year when I issued my Chinese New Year recipes, readers are asking me for London Almond Cookies recipe. This year, I will share with all this recipe of mine ..


As I really can’t trace the how the place London was associated with the cookie, I find that it is rather funny and amusing to use the name, as such, I will name the recipe as Almond Shortbread Cookies… However, feel free to change it to London Almond Cookies if you feel that is more convenience for your purpose.


Preparation is not difficult but taste is rather good. Whether sweet or not will depend on your cooking chocolate. I have toned down the sugar level in the cookie so as to compensate the sweetness of the chocolate.


There is nothing much to write about the cookie  and it is really en easy bake… Shaping is not that difficult as it will be coated with melted chocolate should there be any imperfections. Pardon me for my less than smooth coating as I have used much less chocolate that what I have indicated in the recipe for the illustration.



Servings: About 30 cookies


  • 150 grams of top flour or plain flour
  • 75 grams of butter
  • 40 grams of icing or castor sugar
  • 1 egg


  • 150 grams of semi sweet cooking chocolate
  • 30 toasted whole almonds
  • Some sprinkles (or chopped nuts)



  • Pre-heat the oven to 150 degree Celsius (You can preheat the oven towards the end of your preparation as the preparation can be rather time consuming).


  • Cream butter and sugar until light and fluffy. Gradually add in the beaten eggs. Sift in the flour and stir until well mixed.


  • Pinch some dough (about 10 grams), shape round, wrap an almond in the centre. Shape it oval and bake in the pre-heated oven of 150 degree Celsius for 8-10 minutes or when the bottom turn slightly brownish. Cool completely before the next step.


  • Melt the chocolate in a microwave oven for about 1-2 minutes (you can also melt the chocolate over the stove via baine marie, i.e. placing a bowl on top of a  pot of hot boiling water). Dip the baked cookies in the melted chocolate and coat the entire cookie as smooth as possible. Transfer the cookies to paper cups, dust with some coloured sprinkles (or chopped nuts) and let it set at the room temperature. Once set, store in an air tight container.



A rather simple cookies which is well liked by all races. Feel free to call whatever name you like but I shall call this as Almond shortbread cookies.


Hope you like the post today. Cheers and have a nice day.