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“These cookies can be an all-time-favorite for all due to the mouth-watering chocolate coating and especially the nibble-size cupcake look. Yet, super duper easy to make! Usually made during Chinese New Year in Asia as a little sweet snacks for the festive.”
1hr 10mins
50 cookies

Ingredients Nutrition


  1. Preheat oven to 170°C.
  2. Using an electric whisk, cream butter and sugar till light ad fluffy.
  3. Beat egg yolk and almond essence into batter till light pale yellow.
  4. Add in sifted plain flour, fold well into a dough. (if too wet, may add in a bit more flour).
  5. Pinch marble-size dough and roll into balls. Line balls of dough onto baking sheet on baking tray.
  6. Bake 170°C for 20mins-25mins. Place baked cookies on tray to cool.
  7. While cooling the cookies, line paper cups & melt dark chocolate in microwave. Divide each sessions to 20secs so that you won't burn the chocolate. I did an approx 2-3 sessions to melt the dark chocolates.
  8. Using a teaspoon, drizzle some chocolate into base of each paper cases. Next, place each paper cases with a cookie.
  9. Cover the cookies with more chocolate and sprinkle ground almonds on top.
  10. Let chocolate sit to harden or you may chill in refrigerator for 5mins.

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