London Almond by Lisan Leow

Ingredients:
125g unsalted butter, softened
75g icing sugar
1 egg yolk
200g plain flour
25g rice flour
300 toasted whole almonds
400g dark/milk chocolate
Chopped nuts or white chocolate for toppings/ decoration

Method:

1. Sift the plain flour and rice flour.

2. Beat butter and icing sugar until it turns pale and fluffy.

3. Add the egg yolk, and mix until combined.

4. Add the sifted flour mixture in two parts, mixing well after each addition.

5. Take a small piece of dough (approximately the size of a marble (~1.5cm diameter)) and flatten it slightly. Wrap the dough around the almond, then form it into a cylinder. Alternatively, you may prefer to form it into a round ball.

6. Place the wrapped almond on a baking tray lined with baking paper/a Silpat.

7. Bake in a 175′C preheated oven for 20 minutes, until slightly golden. Cool the baked cookies on a wire rack.

8. Once cooled, place each cookie in a small paper case.

9. Melt the chocolate in a double boiler.

10. Using a teaspoon, spoon the melted chocolate over each cookie.

11. Sprinkle the tops of each cookie with chopped nuts/sprinkles/melted white chocolate.