I'm not sure what it is about Easter and the spring, but it makes me want sugar cookies. With lots and lots of frosting. Because I didn't want to just make a whole big batch of sugar and butter laden cookies, I decided I'd try out
Elana's recipe for cut-out cookies made with almond flour. I sure have been loving almond flour lately, especially since I've started
making my own. To make them a bit more festive for Easter, I shaped them into make-shift eggs. They ended up very organic looking; not one of them looks the same, haha. With the frosting I used, I added a few berries into them for color, and I love how it gave them the speckled look.
I was a little bit worried that these wouldn't taste like what I was craving, but oh my goodness.. they are that and more. Crisp on the outside, soft on the inside, the best sweetness with a bit of an edge that you can't quite place from the combination of vanilla, cinnamon, and almond. The honey in the frosting really kicks it up another notch, as well.
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