These almond Easter thumbprint cookies turned out to be a real hit. They’re made with wholemeal spelt flour and ground almonds with a good dollop of amaretto chocolate ganache in the middle. Oh, and a cheeky little Easter egg perched on top – it’s all about the nest at this time of year.
It’s suddenly hit me that Easter is not much more than a week away. Time to get organised with Easter eggs and a bit of Easter baking.
It actually feels a lot more like winter than spring today and any birds that started nesting in our brief balmy spell are probably regretting it now. Small birds need to eat a third of their body weight each day to survive the cold nights. I’m trying to help them by putting out nuts, seeds, fruit and fat, but I reckon they are having a hard time of it.
Now we’ve got a proper garden, I’m really enjoying watching the little creatures flitting about and landing on the feeders, though not so much their fights over territory.
But fights and cold weather aside, you’ve got to have some nests as well as eggs at Easter. It’s a celebration of spring after all. I often make chocolate cornflake nests or even shredded wheat ones, but this year I thought these almond Easter thumbprint cookies would make a nice change. With some chocolate ganache in the middle, I reckoned they looked representative enough to pass the Easter nest test.
Almond Easter Thumbprint Cookies
Marzipan and chocolate are the two flavours I most associate with Easter. I’m a big fan of both. Those flavours just had to be represented in my Easter nests.
I didn’t use actual marzipan, but I added some ground almonds to the thumbprint mix along with some almond extract. You have to be careful with almond extract; it’s strong stuff and can overwhelm other ingredients very easily. I added half a teaspoon, which gave just the result I was looking for.
As usual when baking, I used my favourite wholemeal spelt flour as the base for these almond Easter thumbprint cookies. However, I added some buckwheat flour as well as the ground almonds to the mix. Buckwheat flour has a certain smooth quality which I particularly like in bakes, but you can use all spelt flour instead if you prefer.
Amaretto Chocolate Ganache
To up the marzipan anti, I added some amaretto to the chocolate ganache – any excuse, I know! I used 72% dark chocolate for the ganache, but for something a little milder and sweeter you could use a good quality milk chocolate instead. I found the slight bitterness offset the sweetness of the thumbprints quite nicely and I didn’t get any complaints from anyone else.
Cooking with Kids
These almond Easter thumbprint cookies are a fun bake to do with young children. They’ll probably enjoy sticking their thumbs into the cookie dough to make the requisite thumbprint holes.
The cookies are really easy to make. The hardest bit is creaming the butter and sugar together and as long as you’ve taken the butter out of the fridge to soften before going ahead, this shouldn’t be too arduous. You can make the amaretto chocolate ganache whilst the thumbprints are cooking, although you’ll probably want to leave the amaretto out if young people are likely to be sharing in the bounty.
Other Easter Bakes You Might Like
- Amaretto Easter cupcakes with crystallised flowers via Tin and Thyme
- Apple & carrot healthy hot cross buns (vegan) via Sneaky Veg
- Cadbury creme egg cupcakes via My Gorgeous Recipes
- Choc cross buns via Tin and Thyme
- Chocolate and banana crème egg surprise via Searching for Spice
- Chocolate marble cheesecake via Jo’s Kitchen Larder
- Crème egg stuffed chocolate cookies via Munchies and Munchkins
- Easter bunny butt cupcakes via Only Crumbs Remain
- Easter meringue crème egg traybake via How to Cook Good Food
- Easy Italian braided Easter bread via Veggie Desserts
- Gluten-free crème egg brownies via Elizabeth’s Kitchen Diary
- Easter galaxy golden eggs chocolate piñata cake via Jo’s Kitchen
- Healthier Easter biscuits with purple corn flour & yacon powder (vegan) via Tin and Thyme
- Hot cross bun baked doughnuts via Curly’s Cooking
- How to make Easter simple cake via Farmersgirl Kitchen
- Kulich (Russian Easter cake) via Chez Maxima
- Maltese figolli biscuits via Charlotte’s Lively Kitchen
- Mini egg brownies (gluten-free) via Just The Three of Us
- Mini simnel cakes (gluten-free) via Easy Peasy Foodie
- Nettle, lemon & white chocolate cupcakes via Tin and Thyme
- Quick & easy Easter nest cupcakes via Eats Amazing
- Scotch brownie creme eggs via Stacey in the Sticks
- Simnel mincemeat Easter cake with chocolate truffle apostles via Tin and Thyme
- Spiced rum Easter chocolate cakes via Tin and Thyme
- Spicy chocolate & orange Easter bundt cake via Tin and Thyme
- Surprise Easter egg cupcakes via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these almond Easter thumbprint cookies, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Almond Easter Thumbprint Cookies. PIN IT.
Almond Easter Thumbprint Cookies – The Recipe
Almond Easter Thumbprint Cookies filled with Amaretto Chocolate Ganache
- 200 g golden caster sugar
- 125 g unsalted butter - softened
- 75 g cream cheese
- 1 egg
- ½ tsp almond extract
- 250 g wholemeal spelt flour
- 50 g buckwheat flour or use wholemeal spelt instead
- 25 g ground almonds
- 1 tsp baking powder
- 75 g dark chocolate or use milk chocolate if you prefer or a mixture of both
- 50 ml double cream
- 15 g unsalted butter
- 1 tbsp Amaretto
- 20 mini eggs
- Cream the butter and sugar together until light and fluffy.
- Beat in the cream cheese, followed by the egg and almond extract.
- Sift in the dry ingredients and stir until you have a soft dough.
- Roll tablespoonfuls of the mixture into balls between the palms of your hands and place well apart on a baking tray.
- Push your thumb into the middle of each ball to flatten the cookies a little and create a hollow.
- Bake at 180℃ (350℉, Gas 4) for about 15 minutes when the cookies should be golden in colour.
- Leave on the tray for a couple of minutes, then remove to a wire rack to cool.
- Melt the chocolate with the cream and amaretto over a low heat in a small pan.
- Stir until just combined, then remove from the heat and add the butter. Stir again.
- Spoon the ganache into the thumbprint holes and leave for a few minutes to firm up a little. Top with a mini egg.
Linking up these almond Easter thumbprint cookies to #CookBlogShare over at Recipes Made Easy, Baking Crumbs with Only Crumbs Remain, #CookOnceEatTwice with Searching for Spice and #BakeOfTheWeek with Casa Costello.