• 500gm BWY white almond biscuit mix
• 180ml corn oil
• 500gm BWY dark compound bar
• 30gm cocoa butter
• 200gm whole almonds (toasted)
• 50gm almond nibs (toasted)
• 1 roll small paper cups

1. In a bowl, combined the white almond biscuit mix and corn oil together to form a soft dough. Set aside.
2. Roll the dough into 1cm ball, flatten it and place a whole almond in the middle of the dough then wrap it up.
3. Place the wrapped almonds on a baking tray lined with baking paper and bake at 170˚C for 20 minutes until golden brown. Cool the baked cookies on a wire rack.
4. Melt chocolate compound bar and cocoa butter in a bowl with microwave oven or by double-boiling method.
5. Coat the cookies with the melted chocolate and place it into paper cups. Decorate with almond diced on top of the cookies.
6. Let the chocolate fully set before serving.

For more info: https://www.bakewithyen.my/recipes/