Almond London Nestum

Prep
Time
40 min
Cook
Time
40 min
Ingredients
A)
200g x Buttercup
100g x Icing Sugar
1 x Egg Yolk
2 tea spoon x Vanilla Essence
B)
300g x Cornflour
100g x Wheat Flour
1 tea spoon x Baking Powder
1 tea spoon x Baking soda
C)
8 table spoon x Nestum (ground to powdery form)
D)
100g x Cooking Dark Chocolate
20g x Shortening
Method
Garnishing
Crusted Almonds (for filling) - toast it in the oven at 150C for 30 minutes.
Chopped Almonds (to sprinkle on chocolate) - toast it in the oven at 150C for 20 minutes.
Small Paper Cupcake Holders (Black)

Directions:
1. Pre-heat the over to 150C.
2. Combine all the ingredients in component (A) into a bowl and stir it evenly with a mixer.
3. Add in the ingredients in component (B) and (C) into the batter and mix it until it becomes a soft dough.
4. Remove the dough, measure 1/2 tea spoon of the dough and insert one almond into it.
5. After finishing the entire dough, toast all them in the pre-heated oven for 30 minutes.
6. When cooked, dip the biscuits into the melted dark chocolate and put it into a cupcake holder and sprinkle the chopped almonds onto it.