Almond London - Confection-nestled Decadent

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.

Rolled-up Tropics - Tat Nenas Gulong

Tat Nenas in general is a Pineapple Tart. The construction of it includes those in your average tarts and tartlets – a pastry crust and the fillings in it. The crust of tat nenas is vast in recipes and you can find them just as easily on the internet. The most basic recipe is the one used in most dessert tarts shell which is the sugar crust recipe. However, sugar crust is a little bit crispy for tat nenas we know in Malaysia.

The filling is of course made from pineapple. Instead of using the fresh pineapple, the pineapple is grated and cooked as a thick pineapple jam to prolong the shelf life of it. The jam is of course subject to one’s preference in terms of its sweetness and tartness and any additional flavor profile desired. Some would include spices just to enliven the taste of the jam and to make it even more interesting.

When talking about Tat Nenas Gulong in particular, it is basically the same thing but with a rather softer dough to work with. The appearance of Tat Nenas Gulong is identical with Sardin Rolls” and we can also just name it Pineapple Roll can’t we? Softer crust dough is owed to the process of making up the cookies which utilized the spritz cookie presser. It uses disk with ridged edge opening that looks like crinkle-cut fries. The dough then pressed into a long continuous strip and then cut to individual length long enough to wrap around the proportioned pineapple jam. The cookies are then egg-washed before bake in the oven as garnish and also to help the crust hold it shape since it is soft and crumbly.

Crèmeuss’ Tat Nenas Gulong is priced at RM48 per 100 generous pieces. The pineapple jam is improved in term of its size which is doubled in comparison to last year’s production. As with other promoted cookies, the Tat Nenas Gulong is priced by half should order for 50 pieces desired, and the packaging is individually packs 50 pieces of cookies regardless.

"Skip those Chips, munch over Chunks" - Chocolate Chunk Cookies

Who needs Chips when you can have Chunks right? Chocolate chunk cookies elevate your average chocolate chip cookies to something worth eating. Chips are for kids, we indulge more chocolate than chips anyway don’t we?

Crèmeuss’ Chocolate Chip Cookie is an egg-less cookie recipe that translate to its crumbly texture which also not overly sweet like other chocolate chip cookies in the market. Made with butter, the sweet buttery taste stimulates your senses that margarine can never offer. Although margarine is an immediate substitute and cost a little less than butter, it has the possibility in getting your products taste a little bit off and worse when it has a slight odor like your regular cooking oil. I know some margarine brand claim to have the ability to preserve finished product for a longer period of time, but I wouldn’t jeopardize taste just to prolong its shelf life. You wouldn’t keep what’s tasty away for long would you? No point in keeping it for longer if it means to avoid you from eating them right?

Chocolate Chunk Cookies - the name speaks for itself – chunky with chocolate pieces and crushed toasted almond nuts for even crunchier and merrier flavors in your mouth. A variation of drop cookies that might lack in appearance but its taste will help you get over it. Some people like perfectly shaped cookies but let’s just have that for other cookies. I’d say that appearance is a waste when the taste is awful. After all, we can’t judge a book by its cover can we?

This cookies weigh at approximately…grams per piece of chunky and nuttiness. It is priced at RM45.00 per 100 pieces and the price is halved should you wish to order for 50 pieces.