These Matcha Almond London Cookies are a delightful twist on the classic Almond London cookies, combining a buttery, melt-in-your-mouth biscuit with a rich matcha chocolate coating and a generous sprinkle of roasted pistachios. Every bite brings together the delicate sweetness of the cookie, the earthy notes of matcha, and the satisfying crunch of pistachios.
The cookie dough is made with a beautiful combination of butter, icing sugar, wheat flour, cornstarch, and finely blended cornflakes. The result is a tender, crumbly texture with a delicate crunch that pairs wonderfully with the smooth chocolate coating.
What makes this recipe a keeper is its versatility. You can stick with traditional almonds or switch them for pistachios if you’re a pistachio lover. The matcha coating gives these cookies a lovely color and a slightly earthy flavor that makes them stand out on any festive cookie platter.
They’re especially lovely for Ramadan and Eid celebrations, when homemade cookies make sharing with family and friends even more special. Prepare a batch ahead of time, store them in an airtight container, and enjoy a little homemade sweetness whenever the craving strikes.
Love these Matcha Almond London Cookies? Save this recipe to your Ramadan and Eid baking Pinterest board so you can make them again!
Why You’ll Love This Recipe
- A Matcha Twist: The earthy matcha coating gives traditional Almond London cookies a fresh and distinctive flavor.
- Perfectly Buttery: The combination of butter, cornstarch, and cornflakes creates a delicate, crumbly biscuit.
- Pistachio Lover’s Dream: Enjoy the roasted pistachio topping or replace the almond center with a whole pistachio.
- Perfect for Festive Gifting: Their beautiful green coating makes them a lovely addition to Ramadan and Eid cookie collections.
- Make-Ahead Friendly: Prepare them in advance and keep them stored in an airtight container for convenient festive treats.
Almond London Matcha Cookies
Course: DessertCuisine: AmericanDifficulty: Easy40
cookies30
minutes20
minutes121
kcalButtery, crumbly Almond London cookies dipped in creamy matcha chocolate and finished with crunchy roasted pistachios. A beautiful festive treat for Ramadan and Eid.
Ingredients
- For the Cookies
125 g unsalted butter, softened
50 g icing sugar
250 g all-purpose wheat flour
100 g cornstarch
1 large egg yolk
1 tsp vanilla extract
25 g cornflakes, finely blended
1 tbsp milk powder
40 whole almonds or pistachios, approximately, for the centers
- For the Matcha Chocolate Coating
250 g matcha chocolate
3 tbsp unsalted butter
50 g roasted pistachios, finely chopped, for topping
Directions
- Step 1: Prepare the Cookie Dough
- In a mixing bowl, beat the softened butter and icing sugar until smooth and creamy. Avoid overbeating.
- Add the egg yolk and vanilla extract. Mix until everything is well combined.
- Sift in the wheat flour, cornstarch, and milk powder. Add the blended cornflakes.
- Gently mix until a soft, workable dough forms. Avoid kneading excessively, as this can make the cookies tough.
- Step 2: Shape the Cookies
- Take a small portion of dough and flatten it gently in your palm.
- Place one whole almond or pistachio in the center.
- Wrap the dough around the nut and roll gently into a small oval shape, ensuring the nut is completely covered.
- Repeat with the remaining dough and arrange the cookies on a parchment-lined baking tray.
- Step 3: Bake the Cookies
- Preheat your oven to 160°C / 320°F.
- Arrange the cookies with a little space between each one.
- Bake for approximately 18–20 minutes, or until the bottoms are lightly golden. The tops should remain relatively pale.
- Remove from the oven and allow the cookies to cool completely before decorating.
- Step 4: Prepare the Matcha Chocolate
- Chop the matcha chocolate into small pieces if necessary.
- Melt the matcha chocolate and butter together using a double boiler or microwave in short intervals.
- Stir gently until the mixture is smooth, glossy, and evenly combined.
- Step 5: Dip and Decorate
- Dip each cooled cookie into the melted matcha chocolate, making sure it is evenly coated.
- Place the coated cookies on parchment paper or a wire rack.
- Immediately sprinkle the chopped roasted pistachios over the chocolate before it sets.
- Allow the chocolate coating to firm up completely at room temperature or in the refrigerator.
- Once set, transfer the cookies to an airtight container.
Cooking Notes
– Butter Temperature: Use softened butter, not melted butter, for the best cookie texture.
– Cornflakes: Blend the cornflakes into fine crumbs so they distribute evenly throughout the dough.
– Dough Consistency: If the dough feels too dry, bring it together gently with your hands. Avoid adding too much liquid.
– Baking: These cookies should remain relatively pale. Overbaking can make them dry and crumbly.
– Chocolate Coating: Melt the chocolate gently. Excessive heat can cause the chocolate to become thick or grainy.
– Pistachio Alternative: Replace the almonds with whole pistachios for an entirely pistachio-inspired version.
– Storage: Store completely cooled cookies in an airtight container in a cool, dry place for approximately 1–2 weeks. Refrigerate if your kitchen is particularly warm.
Nutrition
Estimated values based on approximately 40 cookies. Almond quantity, chocolate brand, and final yield can change the results.
Estimated Nutrition per Serving (1 cookie)
- Calories: 121 kcal
- Fat: 8.0 g
- Carbohydrates: 11.0 g
- Protein: 2.0 g
Estimated Batch Yield: 40 cookies.
Nutrition calculation note: Estimates include the butter, flour, cornstarch, sugar, egg yolk, cornflakes, milk powder, nuts, matcha chocolate, and coating butter. The calculation assumes approximately 40 cookies and uses estimated ingredient weights and standard nutrition values. Actual values will vary with the chocolate and nut quantities.
Recipe Science
Matcha Almond London Cookies are small, nut-filled butter biscuits coated in matcha chocolate and finished with chopped pistachios. The dough combines butter, icing sugar, wheat flour, cornstarch, egg yolk, and blended cornflakes. Baking creates a delicate, crumbly structure, while the chocolate coating provides a smooth exterior.
The combination of wheat flour and cornstarch contributes to the cookie’s tender texture. Butter provides richness, while egg yolk helps bind the dough. Finely crushed cornflakes introduce additional texture without making the biscuits overly dense. The matcha chocolate adds earthy flavor and sweetness, while roasted pistachios provide a contrasting crunch.
These cookies are suitable for preparing ahead of festive occasions. Once completely cooled and decorated, they can be stored in airtight containers. If the chocolate coating softens in warm conditions, refrigeration can help it firm up. Almonds can also be replaced with whole pistachios for a variation in flavor and texture.
Dietary Notes and Health Considerations: These cookies contain wheat, dairy, egg, and tree nuts. They are not suitable for people with allergies to these ingredients. They are also relatively energy-dense because of the butter and chocolate. The exact saturated fat, sodium, and added sugar content depends on the chocolate brand and ingredient labels. For a less sweet variation, consider using a lower-sugar matcha chocolate, while keeping in mind that this will change the final flavor and nutritional profile.
