Almond London has been around in Malaysia for quite some time and too bad that I haven’t found any evidence on its existence or debut. The name can only suggest assumptions like how almond and chocolate is associated with the Orang Puteh, hence the London city come into my mind (how accurate or bad is my assumption? Lol~). There are several components that make up this cookie, in fact this cookie is one of the tedious delicacies to make. The different components can sometimes divided in phases that can take up to two days to finish a whole batch.
Variation of recipes sprung with availability of sophisticated ingredients nowadays, and the recipes range from the shortbread style to crispy textured. Some would incorporate additional ingredients like Nestum in the recipe to give a distinct crisps in the cookie dough, and of course emplex – a food additive to make the cookies crispy just by itself. Nonetheless, the way I like mine is in shortbread style. It is rich in buttery flavor and has a complementing texture to the idea of sweet and nutty almond taste.
A whole almond nut nestles in each of the buttery rich cookie dough and for that I prefer the un-blanched almonds (shelled almond nuts with skin still intact) to the blanched type (white almond nuts without skin). It’s just because I personally think that the almond nuts look decent and not naked. A chocolate coating shelled the cookies and a little garnished of crushed almonds is sprinkled. The chocolate envelopes the overall flavor of the cookie making it much more exciting. Almond plus chocolate…what more could you ask for? The crushed almonds were first toasted and then crushed to get the random bits and pieces just to enliven the home-made appearance. This adds to the rustic feel of the cookies itself.
|Whole almond nestled in buttery and chocolaty confection|
Crèmeuss Almond London is priced at RM50 for 100 pieces and is halved upon orders for 50 pieces. Regardless, they are packaged in 50 pieces per package.