75gdark chocolateor use milk chocolate if you prefer or a mixture of both
50mldouble cream (heavy cream)
15gunsalted butter
1tbspAmaretto liqueur
20mini eggs
Instructions
Thumbprints
Cream the butter and sugar together until light and fluffy.
200 g golden caster sugar, 125 g unsalted butter
Beat in the cream cheese, followed by the egg and almond extract.
75 g full fat cream cheese, 1 egg, ½ tsp almond extract
Sift in the dry ingredients and stir until you have a soft dough.
250 g wholemeal spelt flour, 50 g buckwheat flour, 25 g ground almonds, 1 tsp baking powder
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.
Ganache
Meanwhile, melt the chocolate with the cream and amaretto over a low heat in a small pan.
75 g dark chocolate, 50 ml double cream (heavy cream), 1 tbsp Amaretto liqueur
Stir until just combined, then remove from the heat and add the butter. Stir again.
15 g unsalted butter
Spoon the ganache into the thumbprint holes and leave for a few minutes to firm up a little. Top with a mini egg.
20 mini eggs
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.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.