Almond Easter Thumbprint Cookies with Amaretto Chocolate Ganache

Almond Easter Thumbprint Cookies filled with Amaretto Chocolate Ganache

An easy but delicious Easter bake with an adult twist. The cookies taste a little like marzipan and the chocolate filling is a treat all by itself.
Course Afternoon Tea
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Serves 20 Cookies
Author Choclette @ Tin and Thyme



  • 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



  1. Cream the butter and sugar together until light and fluffy.
  2. Beat in the cream cheese, followed by the egg and almond extract.
  3. Sift in the dry ingredients and stir until you have a soft dough.
  4. Roll tablespoonfuls of the mixture into balls between the palms of your hands and place well apart on a baking tray.
  5. Push your thumb into the middle of each ball to flatten the cookies a little and create a hollow.
  6. Bake at 180C for about 15 minutes when the cookies should be golden in colour.
  7. Leave on the tray for a couple of minutes, then remove to a wire rack to cool.


  1. Melt the chocolate with the cream and amaretto over a low heat in a small pan.

  2. Stir until just combined, then remove from the heat and add the butter. Stir again.
  3. Spoon the ganache into the thumbprint holes and leave for a few minutes to firm up a little. Top with a mini egg.

Recipe Notes

The mixture makes 20 large cookies, but it will make many more if you prefer a smaller size.

Depending on the size of your oven and baking tray (s), you may need to bake in two batches.