Almond London Cookies

Chinese New Year - the year of the rabbit - is just around the corner.  To me, Chinese New Year have alway meant lots of sinful food, plenty of cookies, angpaus and hot, hot weather to strut around in brand new clothes.

Over here in Sydney, there are Chinese people from all over the world.  I recently found out that cookies are not necessary available in all Chinese homes during CNY.  Hongkong Chinese serve loh bak go and yum cha like tit-bits to guests.  Unlike Malaysians, where plate load of cookies are brought out to guests, served with the requisite soft drinks. 

In KL, cookies are easily available.  Go to any local wet markets or grocery stores,  you will see tins and plastic containers filled with all sorts of cookies. In Sydney, you would have to make your own.

Yesterday being Australia Day, complete with hot and humid weather like KL, I decided to make my favourite CNY cookies.   Here is my first CNY cookie for 2011.   There is a lot of work involved but it is so worth it when you see the final product.  Enjoy!

Almond London Cookies

Ingredients

125g butter

75g icing sugar

1 egg yolk

225g plain flour

½ tsp rice flour

300g whole almonds, toasted

450g chocolate, melted

Almonds nibs, toasted

Small paper cases

Method

1.   Cream butter and sugar till light.  Beat in egg yolk. 

2.   Stir in sifted dry ingredients.  Blend well to form dough.

3.   Take a small piece of dough and wrap it around an almond.  Shape into a

      small ball.  Continue till all the dough is finished.

4.   Place the small balls on lightly greased trays.    Bake in preheated oven at 

      180 degree C for 20 minutes or until golden.  Remove and cool on wire

       racks. 

5.   Put cookies inside small paper cases.  Top with melted chocolate.

       Sprinkle with almond nibs.

 PS :  To save time, sprinkle with store bought toasted peanuts.