Almond Mini Egg Thumbprint Cookies

Makes 15 large cookies

Ingredients

1 1/3 cup all-purpose flour

1/2 cup ground almonds

1/2 tsp baking soda

1/4 tsp salt

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

To decorate

100g white chocolate, chopped

2 tbsp flavourless oil

1 pack Cadbury mini eggs

Method

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!