25+ Nutritious German Easter Dinner Recipes You Must Try

Easter is a time for family gatherings, joyful celebrations, and delicious meals.

In Germany, the holiday is marked by an abundance of traditional dishes that reflect the country’s rich culinary heritage.

German Easter dinners are known for their heartwarming flavors, from savory mains to indulgent sweets.

Whether you’re hosting an Easter feast or looking for new ideas to bring some German flair to your holiday table, these 25+ Easter German dinner recipes will help you create an unforgettable spread.

From tender roasts to vibrant salads and delightful desserts, these dishes are perfect for bringing loved ones together around the table to celebrate this special occasion.

25+ Nutritious German Easter Dinner Recipes You Must Try

As you plan your Easter dinner, consider adding some traditional German dishes to your menu.

With a variety of flavors, textures, and ingredients, these 25+ Easter German dinner recipes are sure to impress your guests and elevate your celebration.

From hearty main courses like Osterbraten to sweet treats like marzipan eggs, these recipes capture the essence of Easter in Germany.

Whether you’re following old family traditions or trying something new, these recipes offer a wonderful way to experience the joy and flavors of an authentic German Easter dinner.

German Lamb Roast with Herb Crust

A Traditional Easter Delight

This lamb roast is a German Easter classic. Its tender, juicy meat paired with a crispy, herb-infused crust creates a showstopping centerpiece for any festive table. Packed with aromatic herbs and roasted to perfection, this dish is sure to bring everyone together for a memorable meal.

Ingredients

• 1.5 kg (3.3 lbs) lamb leg
• 3 cloves garlic, minced
• 3 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup vegetable or chicken broth

Instructions

1. Prepare the Lamb: Preheat your oven to 180°C (350°F). Pat the lamb leg dry and score the fat with a knife in a crisscross pattern.
2. Make the Herb Mixture: In a bowl, mix garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper into a paste. Rub this mixture generously over the lamb.
3. Roast the Lamb: Place the lamb in a roasting pan, pour the broth into the pan, and cover it loosely with foil. Roast for 90 minutes, removing the foil for the last 30 minutes to achieve a crispy crust.
4. Rest and Serve: Allow the lamb to rest for 10 minutes before slicing. Serve with roasted vegetables or potato dumplings.

The German Lamb Roast with Herb Crust combines elegance and flavor, making it a delightful centerpiece for your Easter feast. The tender meat and aromatic crust will leave your guests savoring every bite. Pair with a light German Riesling for the perfect meal.

Sauerbraten (German Pot Roast)

A Festive Dish with a Tangy Twist

Sauerbraten is one of Germany’s most beloved traditional dishes, and it’s a fantastic option for Easter. The marinated beef is slow-cooked to perfection, resulting in a dish that is tender, flavorful, and irresistibly tangy.

Ingredients

• 1.5 kg (3.3 lbs) beef roast
• 2 cups red wine
• 1 cup red wine vinegar
• 1 onion, sliced
• 2 carrots, sliced
• 3 bay leaves
• 1 tsp whole cloves
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 cup beef broth
• 3 tbsp gingersnap cookies, crushed (for thickening)

Instructions

1. Marinate the Beef: In a large bowl, combine wine, vinegar, onion, carrots, bay leaves, cloves, and sugar. Add the beef and marinate in the fridge for 2-3 days, turning occasionally.
2. Brown the Beef: Remove the beef from the marinade and pat dry. Heat oil in a large pot and brown the beef on all sides. Strain the marinade and set aside the liquid.
3. Cook the Sauerbraten: Add the reserved marinade and beef broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours until the beef is tender.
4. Thicken the Sauce: Remove the beef and stir in crushed gingersnaps to thicken the sauce. Slice the beef and serve with the sauce poured over it.

Sauerbraten is a dish steeped in history and tradition, making it a fitting choice for a celebratory Easter dinner. The combination of tender beef and a rich, tangy sauce creates a meal that’s both comforting and sophisticated.

German Easter Breaded Pork Chops (Schweineschnitzel)

A Crispy and Flavorful Classic

For a simpler yet festive option, German breaded pork chops are an Easter favorite. Crispy on the outside and juicy on the inside, these golden schnitzels bring a sense of indulgence to your holiday table.

Ingredients

• 4 boneless pork chops
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 4 tbsp vegetable oil
• Lemon wedges, for serving

Instructions

1. Prepare the Pork Chops: Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick. Season with salt, pepper, paprika, and garlic powder.
2. Bread the Pork Chops: Coat each chop in flour, dip into beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
3. Cook the Schnitzels: Heat oil in a skillet over medium heat. Fry the pork chops for 3-4 minutes on each side until golden brown and cooked through.
4. Serve: Serve hot with a squeeze of lemon, alongside potato salad or braised cabbage.

Schweineschnitzel is a crowd-pleaser with its crispy exterior and succulent meat. Easy to prepare and incredibly satisfying, these pork chops are a wonderful addition to your Easter table, evoking the charm of German home cooking.

German Potato Salad (Kartoffelsalat)

A Creamy, Tangy Side Dish for Your Easter Feast

Kartoffelsalat is a beloved German side dish that pairs beautifully with a variety of meats. Its creamy texture, complemented by a tangy vinaigrette, makes it a classic choice for Easter dinners.

Ingredients

• 1.5 kg (3.3 lbs) potatoes (waxy potatoes like Yukon Gold work best)
• 1 medium onion, finely chopped
• 1 cup chicken broth
• 1/4 cup white vinegar
• 1 tbsp Dijon mustard
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Potatoes: Place the potatoes in a large pot of cold water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and allow to cool slightly, then peel and slice into thick rounds.
2. Prepare the Dressing: In a small saucepan, heat the chicken broth, vinegar, mustard, and sugar. Bring to a simmer and stir to dissolve the sugar. Remove from heat.
3. Mix the Salad: In a large bowl, combine the sliced potatoes and chopped onion. Pour the hot broth mixture over the potatoes and gently toss. Let it sit for about 30 minutes to absorb the flavors.
4. Finish the Salad: In a separate bowl, mix together mayonnaise, sour cream, salt, and pepper. Add this mixture to the potatoes and toss gently until fully coated. Garnish with fresh parsley before serving.

Kartoffelsalat is an essential side for any German Easter dinner. The combination of tender potatoes, tangy dressing, and creamy finish creates a balanced dish that complements hearty roasts and schnitzels. Its flavor improves as it sits, making it a great make-ahead dish for your celebration.

German Baked Asparagus (Spargel mit Schinken)

A Light and Fresh Dish for Easter

Asparagus is a seasonal favorite in Germany during Easter. The tender stalks paired with a creamy sauce and savory ham make this dish an elegant and light side to complement your main course.

Ingredients

• 1.5 kg (3.3 lbs) white asparagus, peeled
• 200 g (7 oz) ham, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Asparagus: Bring a large pot of salted water to a boil. Add the peeled asparagus and cook for 8-10 minutes, until tender. Drain and set aside.
2. Make the Sauce: In a saucepan, melt the butter over medium heat. Add flour and cook for 1 minute. Gradually whisk in the milk and continue to stir until the sauce thickens. Season with nutmeg, salt, and pepper.
3. Assemble the Dish: Arrange the cooked asparagus on a serving platter. Lay the slices of ham over the asparagus, then pour the creamy sauce on top.
4. Serve: Garnish with fresh parsley before serving.

Spargel mit Schinken is a delicate and flavorful side that brings the fresh taste of spring to your Easter dinner. The tender asparagus combined with the creamy sauce and savory ham offers a delightful contrast of flavors, making it a must-have dish for any festive meal.

German Easter Yeast Bread (Osterbrot)

A Sweet and Fragrant Bread for the Holiday

Osterbrot is a traditional German Easter bread, often made with raisins and citrus zest, which gives it a lovely fragrance and sweetness. This bread is perfect for serving with butter or enjoying with your Easter dessert.

Ingredients

• 500 g (4 cups) all-purpose flour
• 7 g (1 packet) dry yeast
• 75 g (1/3 cup) sugar
• 1/2 tsp salt
• 1 tsp lemon zest
• 1 tsp orange zest
• 1/2 cup milk
• 100 g (1/2 cup) unsalted butter, softened
• 2 large eggs
• 1/2 cup raisins or currants
• 1 egg yolk (for egg wash)

Instructions

1. Make the Dough: In a bowl, combine the flour, yeast, sugar, salt, lemon zest, and orange zest. Heat the milk in a small saucepan until warm (but not hot), then add it to the dry ingredients along with the butter and eggs. Mix and knead the dough for about 10 minutes until smooth and elastic.
2. Let the Dough Rise: Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. Shape and Add Raisins: Punch the dough down and knead in the raisins. Shape the dough into a round loaf or braid, then place it on a greased baking sheet. Let it rise again for 30 minutes.
4. Bake the Bread: Preheat the oven to 180°C (350°F). Brush the bread with the egg yolk and bake for 25-30 minutes, or until golden brown.
5. Cool and Serve: Allow the bread to cool before slicing and serving.

Osterbrot is the perfect way to end your Easter meal with a sweet and fragrant treat. The soft, pillowy texture and subtle citrus notes make it a festive bread that everyone will love. Serve it with butter or as an accompaniment to Easter desserts, and it will add a delightful touch to your holiday spread.

German Roast Pork Shoulder (Schweinebraten)

A Hearty and Flavorful Main Dish

Schweinebraten is a classic German dish, perfect for Easter celebrations. This roast pork shoulder is seasoned with aromatic herbs and slow-cooked to perfection, resulting in tender, juicy meat with a crispy, golden-brown crust. It’s a dish that guarantees to satisfy and impress everyone at your table.

Ingredients

• 2 kg (4.4 lbs) bone-in pork shoulder
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 onion, quartered
• 2 cups chicken or vegetable broth
• 1 cup white wine
• 2 tbsp flour (for thickening the gravy)

Instructions

1. Season the Pork: Preheat your oven to 180°C (350°F). Rub the pork shoulder with garlic, rosemary, thyme, salt, and pepper.
2. Brown the Meat: Heat oil in a large roasting pan over medium-high heat. Brown the pork shoulder on all sides until golden and crisp, about 10 minutes.
3. Roast the Pork: Add the quartered onion, broth, and wine to the roasting pan. Cover with foil and roast for 2-2.5 hours, basting occasionally, until the meat is tender.
4. Make the Gravy: Remove the pork from the pan and keep warm. Pour the pan juices into a saucepan, bring to a simmer, and whisk in flour to thicken the gravy.
5. Serve: Slice the pork and serve with the gravy on the side.

Schweinebraten is a magnificent centerpiece for any Easter dinner. The tender, succulent pork combined with the rich, savory gravy creates a comforting, flavorful dish that’s perfect for sharing with loved ones. It’s a meal that will leave everyone satisfied and ready for dessert.

German Braised Red Cabbage (Rotkohl)

A Colorful and Tangy Side Dish

Rotkohl is a traditional German side dish that adds a beautiful pop of color and a sweet-sour balance to your Easter table. The tender braised cabbage, infused with apples, onions, and vinegar, complements rich meats like roast pork or lamb.

Ingredients

• 1 medium red cabbage, shredded
• 1 medium onion, finely chopped
• 1 apple, peeled and grated
• 2 tbsp vegetable oil
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 cup apple juice
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper, to taste

Instructions

1. Prepare the Cabbage: Heat oil in a large pot over medium heat. Add the onion and apple and sauté until softened, about 5 minutes.
2. Cook the Cabbage: Add the shredded red cabbage, vinegar, sugar, apple juice, cinnamon, and cloves to the pot. Stir to combine and season with salt and pepper.
3. Braised Cooking: Cover and simmer the cabbage for 45 minutes to 1 hour, stirring occasionally. The cabbage should be tender and infused with the sweet-sour flavors.
4. Adjust Seasoning: Taste and adjust seasoning if needed before serving.

Braised red cabbage is a perfect side dish for Easter, offering a delicious balance of sweet and tangy flavors. It pairs wonderfully with roasted meats, adding both color and depth to your holiday table. This dish can be made in advance, allowing the flavors to develop further as it sits.

German Easter Cake (Osterlamm)

A Light and Lovely Dessert to End Your Meal

Osterlamm, a traditional German Easter cake, is shaped like a lamb, symbolizing the holiday and offering a light and fragrant dessert after a rich Easter meal. This simple yet delightful cake is dusted with powdered sugar and often served with a side of whipped cream or fruit preserves.

Ingredients

• 200 g (1 cup) all-purpose flour
• 200 g (1 cup) sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1 tsp baking powder
• 1/4 tsp salt
• Powdered sugar (for dusting)
• Whipped cream or fruit preserves (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and flour a lamb-shaped cake pan.
2. Prepare the Batter: In a large bowl, beat the eggs and sugar together until fluffy. Add the vanilla and melted butter and mix well.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
4. Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, turn it out and dust with powdered sugar. Serve with whipped cream or fruit preserves if desired.

Osterlamm is a perfect way to end your Easter meal. Its light texture and delicate flavor provide a refreshing contrast to the savory dishes of the day. The lamb shape makes it visually stunning and festive, making it an excellent dessert to bring joy to your holiday celebration.

German Lamb Roast with Herb Crust (Lammbraten mit Kräuterkruste)

A Flavorful and Aromatic Centerpiece for Easter

Lamb is a traditional choice for Easter dinner in many cultures, and the German Lammbraten with herb crust is no exception. This dish features tender lamb roasted to perfection with a flavorful herb crust, making it the ideal centerpiece for your holiday feast.

Ingredients

• 1.5 kg (3.3 lbs) boneless leg of lamb
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup white wine
• 2 tbsp butter, for basting

Instructions

1. Prepare the Lamb: Preheat your oven to 180°C (350°F). In a small bowl, combine garlic, rosemary, thyme, mustard, olive oil, salt, and pepper. Rub this mixture evenly over the lamb leg.
2. Roast the Lamb: Place the lamb in a roasting pan and pour the white wine into the bottom of the pan. Roast the lamb for about 1.5-2 hours, basting occasionally with the pan juices.
3. Finish with Butter: During the last 15 minutes of roasting, add butter to the pan to melt and baste the lamb with the rich, buttery juices.
4. Serve: Once the lamb is cooked to your desired doneness (medium-rare to medium is recommended), remove it from the oven and let it rest for 10 minutes before slicing.

Lammbraten mit Kräuterkruste is the ideal main dish for your Easter celebration. The combination of the tender lamb with the aromatic herb crust creates a delicious and memorable meal that’s perfect for sharing with loved ones. The savory flavors, combined with the buttered pan juices, will leave everyone satisfied and eager for the next course.

German Easter Soup (Ostersuppe)

A Light and Hearty Starter

Ostersuppe is a traditional German Easter soup, typically made with a rich broth, eggs, and vegetables. It’s a comforting and flavorful way to begin your Easter meal, setting the tone for the more substantial courses to come.

Ingredients

• 4 cups chicken broth
• 2 medium carrots, peeled and diced
• 1/2 leek, thinly sliced
• 1/2 cup peas
• 3 large eggs, beaten
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Broth: In a large pot, bring the chicken broth to a boil. Add the diced carrots, sliced leek, and peas. Simmer for 10-15 minutes until the vegetables are tender.
2. Add the Eggs: In a separate bowl, beat the eggs and cream together. Slowly pour the egg mixture into the simmering broth while stirring gently to create ribbons of egg in the soup.
3. Season: Taste the soup and season with salt and pepper as needed.
4. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.

Ostersuppe is a light yet flavorful way to start your Easter dinner. The richness of the broth, combined with the creamy egg ribbons, creates a comforting and satisfying soup. It’s a great dish to bring warmth and flavor to your celebration, and it pairs well with the more substantial dishes to follow.

German Easter Bread Rolls (Osterbrötchen)

Soft, Fluffy Rolls to Complement Your Meal

Osterbrötchen are soft, fluffy bread rolls typically served during Easter in Germany. They are slightly sweet and perfect for soaking up gravies or enjoying with butter and jam. These rolls make a wonderful accompaniment to your Easter meal and are perfect for the holiday table.

Ingredients

• 500 g (4 cups) all-purpose flour
• 7 g (1 packet) dry yeast
• 250 ml (1 cup) warm milk
• 75 g (1/3 cup) sugar
• 1 tsp salt
• 1/2 tsp vanilla extract
• 100 g (1/2 cup) unsalted butter, melted
• 2 large eggs
• 1 egg yolk (for brushing)

Instructions

1. Prepare the Dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm milk, vanilla extract, melted butter, and eggs. Mix and knead the dough for 10-12 minutes until it’s smooth and elastic.
2. Let the Dough Rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Shape the Rolls: Punch the dough down and divide it into 12 equal portions. Shape each portion into a small round roll and place them on a baking sheet lined with parchment paper. Let the rolls rise for an additional 30 minutes.
4. Bake the Rolls: Preheat the oven to 180°C (350°F). Brush the rolls with the egg yolk to give them a golden finish. Bake for 15-20 minutes, or until the rolls are golden brown.
5. Serve: Allow the rolls to cool slightly before serving.

Osterbrötchen is a soft, slightly sweet addition to your Easter meal. Their fluffy texture and subtle sweetness make them the perfect companion for any dish. Whether served alongside your main course or enjoyed as a snack, these rolls will add warmth and comfort to your holiday gathering.

German Easter Stuffed Chicken (Ostergefülltes Hähnchen)

A Festive and Flavorful Main Course

Stuffed chicken, or Ostergefülltes Hähnchen, is a traditional Easter main course in Germany, filled with a flavorful mixture of bread, herbs, and vegetables. It’s an impressive dish that combines a tender roasted chicken with the rich flavors of its stuffing.

Ingredients

• 1 whole chicken (about 1.5 kg or 3.3 lbs)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 100 g (3.5 oz) stale bread, cubed
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp butter
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground nutmeg
• Olive oil, for roasting

Instructions

1. Prepare the Stuffing: In a skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the cubed bread and chicken broth, stirring to combine. Remove from heat and stir in the parsley, sage, salt, pepper, and nutmeg.
2. Stuff the Chicken: Preheat your oven to 180°C (350°F). Stuff the chicken cavity with the bread mixture. Tie the legs together with kitchen twine and tuck the wings under the chicken.
3. Roast the Chicken: Rub the chicken with olive oil and season with salt and pepper. Place the chicken in a roasting pan and roast for 1.5-2 hours, or until the skin is golden brown and the chicken reaches an internal temperature of 75°C (165°F).
4. Serve: Let the chicken rest for 10 minutes before carving. Serve the chicken with the stuffing and any roasted vegetables you like.

Ostergefülltes Hähnchen is a wonderfully flavorful and festive dish for your Easter table. The stuffing adds richness and depth to the tender roasted chicken, making it an unforgettable main course. This dish is perfect for a family celebration and pairs beautifully with roasted vegetables or a light salad.

German Potato Salad with Mustard Dressing (Kartoffelsalat mit Senf-Dressing)

A Classic and Tangy Side Dish

German potato salad is a beloved side dish that pairs wonderfully with roasted meats. This version features a tangy mustard dressing, giving it a flavorful punch that complements the creamy potatoes. It’s a staple at Easter and other festive German meals.

Ingredients

• 1 kg (2.2 lbs) waxy potatoes (e.g., Yukon Gold)
• 1 small onion, finely chopped
• 1/2 cup vegetable broth
• 2 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1/4 cup olive oil
• 1 tbsp sugar
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Potatoes: Wash and boil the potatoes in salted water for 15-20 minutes, or until tender. Let them cool slightly, then peel and slice them into thin rounds.
2. Make the Dressing: In a small bowl, whisk together the vegetable broth, Dijon mustard, white wine vinegar, olive oil, sugar, salt, and pepper.
3. Combine the Salad: In a large bowl, toss the warm potatoes with the chopped onion. Pour the mustard dressing over the potatoes and gently toss to coat.
4. Let it Rest: Cover the salad and let it sit for at least 30 minutes to allow the flavors to meld.
5. Serve: Garnish with fresh parsley and serve chilled or at room temperature.

Kartoffelsalat mit Senf-Dressing is the quintessential German potato salad that offers the perfect balance of tangy and savory flavors. Its creamy texture, paired with the mustard dressing, makes it a great side dish for your Easter meal. It’s easy to prepare in advance and can be served alongside any roasted meat or grilled dish, making it a versatile and delicious option for your celebration.

German Easter Marzipan Eggs (Ostereier aus Marzipan)

A Sweet and Festive Treat for Easter

Marzipan is a popular ingredient in German desserts, especially during Easter. These homemade marzipan eggs are a sweet, almond-flavored treat that is simple to make and perfect for sharing at your Easter celebration.

Ingredients

• 200 g (7 oz) marzipan
• 100 g (1/2 cup) powdered sugar
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• Dark chocolate, for coating
• Colored sugar (optional, for decoration)

Instructions

1. Prepare the Marzipan: In a bowl, combine the marzipan with powdered sugar, almond extract, and vanilla extract. Knead until smooth and well-combined.
2. Shape the Eggs: Roll the marzipan into small egg shapes, about the size of a large marble. Place them on a parchment-lined baking sheet.
3. Coat the Eggs: Melt the dark chocolate in a double boiler or microwave. Dip each marzipan egg into the melted chocolate, coating it completely. Return the eggs to the baking sheet and let the chocolate harden.
4. Decorate: If desired, sprinkle the marzipan eggs with colored sugar to add a festive touch.
5. Serve: Let the eggs cool completely before serving or gifting.

Ostereier aus Marzipan are a delightful and festive way to celebrate Easter. The almond flavor of the marzipan, combined with the rich dark chocolate coating, makes for an irresistible treat. These homemade marzipan eggs are perfect for Easter baskets or as a sweet gift for family and friends. They’re simple to prepare yet offer a luxurious touch to your holiday spread.

Note: More recipes are coming soon!