Let’s be honest, holiday candy is the best candy. Fun shapes and vibrant colors totally make them taste even more delicious. Come on, I know I am not the only one who feels this way!! Easter candy has got to be one of my favorites when it comes to holiday candy. I think it’s seeing all of the pretty pastels after experiencing such a dreary winter that gives me a little extra pep in my step! I was so excited to snag a bag of chocolate candy eggs to make these almond birds nest cookies that I basically left my husband in the dust and ran to them when I saw them in the store. Sorry sweetie…
I’ve always been a lover of all things almond but, right now, I’m in the midst of a straight almond obsession! I’ve been using almond flour for ALL of the things. I find that I love not only the flavor of almond flour, but I also love that it has some of those filling fats in it which totally makes everything have the softest texture, including these almond birds nest cookies!
Another key ingredient in these babies are the eggs I used, which are Eggland’s Best Eggs. There is nothing more satisfying than cracking one open and seeing the rich, deep color of the yolk. When eggs have this deep color, like Eggland’s Best Eggs always do, it means that the hens who laid the eggs were fed a high quality diet. They also actually taste a LOT better. Same kinda thing as the color, much more rich and oh so satisfying.
I’ll be totally honest with you… when I made these cookies I kinda didn’t want to eat them. Not because they weren’t absolutely delicious- because they 100% are!!- but because they’re SO FREAKIN’ CUTE! I mean, look at ’em:
These almond birds nest cookies totally double as an adorable, edible centerpiece. Which, in my opinion, is totes the best type.
So, grab your sunnies (because, YAY SPRING!) and head to the store to grab yourself some pastel candies and Eggland’s Best Eggs. These pillowy soft cookies will NOT disappoint!
Also, don’t forget to pin this recipe to your Pinterest board! You can re-use this recipe all year long and swap out whatever candy goodness you like!
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- 1 ½ tsp almond extract
- ½ tsp vanilla extract
- 2 ½ cups almond flour, packed
- 1 tsp baking soda
- 1 package chocolate egg candies
- Preheat oven to 350 degrees. Line a baking sheet with a spill mat or parchment paper, set side.
- In a large bowl cream together butter and sugar.
- Add in eggs and extracts, mixing well.
- Next, add almond flour and baking soda to the wet ingredients, mixing until well combined.
- Using a cookie scoop or a spoon, place ball of dough onto cookie sheet 2 inches apart.
- Bake for 15 minutes, until golden brown.
- Remove cookies from oven and immediately press 3 chocolate egg candies into the center of each cookie.
- Allow to cool
Swap out any candy you like to make these a year-round favorite!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 92mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 3g
Want more cookie goodness? You might want to check out these recipes!
**This blog post has been sponsored by Eggland’s Best Eggs. However, all thoughts and opinions are my own**