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.
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| 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.
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