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When I think of Easter baking, I think of two things: Almonds and Cadbury mini eggs. So, of course, I had to combine the two. I came up with these almond mini egg thumbprint cookies and they are spectacular! (If I say so myself.) The almond cookies are crunchy on the outside with a chewy inside. The thumbprints are filled with melted white chocolate and three mini eggs. Also, these cookies are HUGE. Just the way I like them. I’m the type of person who will eat an entire batch of cookies on my own (no shame). But with these, I had to limit myself to two per day because they’re just that big.

I had to include a drip shot, of course. Luscious melted white chocolate being poured into these heavenly cookies; a treat for the eyes. The pastel colours are on point for both Easter and Spring. I chose the colours specifically to match the assorted Cadbury mini eggs; white, yellow, lilac and pink. And they really add a subtle pop of colour to these almond cookies. (Subtle and pop in the same sentence might seem contradictory, but I think it’s the most accurate description of pastel shades.) The thumbprint effect creates the illusion of a nest, complete with the eggs, which makes them so cute.

Basically, all you need to know is: 1) They are adorable. 2) They are absolutely delicious. 3) You should really make them.

And they’re quick and easy, so if you have nothing prepared for Easter (which is 3 days away!), this recipe is all you need. You can have a fresh batch of these almond mini egg thumbprint cookies in front of you in just over an hour (half of which is chill time). So, there’s really no excuse!

As always, let me know If you make these, I’d love to see!

Happy Easter,

Kim x

For more Easter recipes, click here.

Yield: 15 large cookies

Almond Mini Egg Thumbprint Cookies

Print

Crunchy almond thumbprint cookies filled with melted white chocolate and Cadbury mini eggs. This recipe should be a staple Easter treat!

Prep Time 20 minutes

Bake Time 24 minutes

Chill Time 30 minutes

Total Time 1 hour 14 minutes

Ingredients

Dry Ingredients

• 1 1/3 cup all-purpose flour
• 1/2 cup ground almonds
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 2/3 cup almond butter (approx. 170g)
• 3/4 cup butter, room temperature (approx. 170g)
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 2 medium eggs
• 1 tsp vanilla extract
• 1 tsp almond extract

Decorating

• 100g white chocolate, chopped
• 2 tbsp flavourless oil
• 1 pack Cadbury mini eggs

Instructions

1. Whip the butter with the almond butter until fluffy. Add both sugars and keep whipping. Pour in the eggs and extracts and fold.
2. In a separate bowl, sift and whisk together the dry ingredients. Mix the wet mixture with the dry ingredients thoroughly.
3. Refrigerate for at least 30 minutes. Preheat oven to 180°c / 350°F. Line a baking sheet with a triple layer of parchment paper.
4. Use a large ice cream scoop to measure out each cookie. Transfer directly from the scoop to the sheet. Do not re-shape or roll in your hands. Place each cookie 5cm / 2" apart as they will spread and flatten out.
5. Bake for 22-25 minutes. They will continue to crisp as they cool. While still hot, gently press down with a honey dipper or similar shaped tool to make the thumbprint indents. Let cool on a cooling rack.
6. Melt the white chocolate. Pour in the oil and stir well. Use gel food colouring to colour them as desired. (optional)
7. Fill the thumbprints with melted white chocolate. Let cool slightly. Place the Cadbury mini eggs in the white chocolate.
8. Enjoy!

Notes

Store in an airtight container in a cool dry place for up to a week.