I have no idea how the term London Almond comes about, but its surely a favourite with kids. My version is the modified one where instead of having almonds rolled into the dough, I add powdered almond into the dough and shape them. This is a 2 step process, base the base or the almond balls, then dipped into cooking chocolate and decorate with chopped almonds
|London Almond - picture courtesy of Google|
for the dough
250gm unsalted butter
130gm icing sugar
450gm all purpose flour
350gm of powdered almond * (my modified version) otherwise roasted almonds
2 egg yolk
1 tsp vanilla essence
pinch of salt
chopped almonds, roasted
cooking chocolate, double boiled
small paper cups
1. Beat sugar and butter till fluffy and light
2. Add egg yolk and essence vanilla and beat further for another 3mins
3. Add flour, powdered almond and salt and mix well till well form into a dough.
4. Shape into balls (If you using whole almond as filling, a ball and add in the almond into it and shape it , normally elongated shape like the almond)
5. Bake at 160C for approximately 15-18mins depending on your oven.
6. Let it cool
7. Double boil your cooking chocolate. see info on how to do it
8. Dip several balls into the chocolate, let it covered fully and then place into a paper cup and decorate with some chopped almonds.
What is double boil
Double boiling is not like melting chocolate over boiling water. It is submerging a ceramic jar/glass jar containing the ingredients into a pot of boiling water.