Step 1

Lay raw almonds flat on a tray to bake for at least 30 mins at 120 degrees Celsius and let it cool to room temperature. Once cooled, blend 60 g of the baked almonds with icing sugar and salt until fine.

Step 2

Pour blended almond mixture into a bowl to incorporate all-purpose flour, cornflour, custard powder, and baking soda. Mix well before adding 100g of oil to form a dough. Add more oil if the dough is still dry. You might not need to use the rest of the oil because almond may release its oil during blending.

Step 3

Divide dough into smaller pieces. They should weigh about 10g each and this should yield about 50 pieces in total. Wrap each dough with a whole almond and create an elongated shape.

Step 4

Bake the cookies at 170 degrees Celsius for 10 minutes. Then, rotate the tray and bake for another 7 minutes. Set aside to cool. Meanwhile, begin arranging paper cups moulds onto a tray.

Step 5

To melt chocolate, bring a pot of water to a rolling boil and then reduce the heat to the lowest. Place the bowl of chocolate along with cocoa butter on top of the pot to melt it using the double boil method.

Step 6

Dip each cookie into the melted chocolate. Carefully place them on the arranged paper cup moulds with the flat surface facing down. Finally, top them with some chopped nuts for decoration purposes.