London Almond

This is probably my second attempt making London Almond. The first time was maybe ten years ago, didn't get the accurate recipe; so wasn't good. This time I followed Agnes Chang's cookbook. Fantastic. Really good. Just need a bit more practice and it will look good too. Next time must remember to get the brown papercups; look better.

Ingredients A:

250g butter

120g icing sugar

1 egg

1 egg yolk

1/2 tsp vanilla

Ingredients B:

300g plain flour

200g ground almond

250g toasted whole almond

Decoration:

150pcs small paper cups (brown/black colour would be the best)

500g cooking chocolate, melted (use the microwave oven; don't overdo it)

150g toasted nibbed almond

1. Cream A till well-combined. Mix in B to form soft dough. Shape into balls and wrap up almond in it. Place in paper cups. Bake at 180deg for 17 minutes.

2. Cover cookies with melted chocolate and sprinkle some nibbed almond on top (sprinkle the almond before the chocolate hardens). Chill in the fridge to set the chocolate before storing.