Falcon pasta / cookies maker

Biskut Almond London


  • 225g Superfine Flour / 225g Tepung Superfine
  • 50g Rice Flour / 50g Tepung Beras
  • 100g Ground Almond / 100g Badam Kisar
  • 110g Icing Sugar/ 110g Gula Icing
  • 300g Butter / 300g Mentega
  • 1/2 Tsp  Vanilla Essense / 1/2 Tsp Esen Vanilla


  1. Add egg yolk and essence vanilla and mix well
  2. Put flour into the mixing bowl and push “mix”in 10 seconds and press the “Off”
  3. Add the cornstarch and castor sugar in a bowl and mix again.
  4. add butter and mix well
  5. Put the egg mixed in vanilla into the dough and mix well.
  6. Push the “Off” button and push the “Extruded”to put out the dough.
  7. Put on the tray and cut with a dough knife.
  8. Then place the pineapple jam on the dough.

Bake for 25 minutes at 150℃

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