50+ Delicious Easter Traditional German Recipes for Your Table

Easter is a time for celebration, family gatherings, and, of course, delicious food.

In Germany, Easter traditions are steeped in history, with a rich culinary heritage that reflects the country’s regional diversity.

From sweet pastries shaped like lambs to hearty casseroles and vibrant spring salads, the German Easter table is a feast for both the eyes and the stomach.

These dishes are not just about flavor; they carry deep cultural significance, representing renewal, rebirth, and the arrival of spring.

In this blog post, we’ll take you on a culinary journey through Germany’s most beloved Easter recipes.

Whether you’re preparing a festive meal for your family or simply looking to explore traditional German Easter foods, you’ll find plenty of inspiration to add authentic dishes to your holiday menu.

With over 50 recipes to explore, get ready to discover the rich, diverse flavors of Easter in Germany.

50+ Delicious Easter Traditional German Recipes for Your Table

From savory mains to decadent desserts, German Easter recipes are a true celebration of tradition and seasonal ingredients.

These dishes, passed down through generations, not only provide delicious meals but also tell the story of Easter in Germany.

Whether you’re drawn to the festive sweetness of Ostergebäck (Easter pastries) or the hearty comfort of traditional potato salads, each recipe offers a unique taste of German culture.

So, this Easter, why not try something new and bring the flavors of Germany to your own table?

These recipes are sure to create lasting memories and add a special touch to your celebrations.

German Easter Lamb Cake (Osterlamm)

This traditional German Easter lamb cake is a symbol of spring and renewal. Made with a light, fluffy sponge cake, it is shaped like a lamb and dusted with powdered sugar, making it the perfect centerpiece for any Easter table. The lamb is a popular motif in German Easter celebrations, representing the arrival of new life and the resurrection.

Ingredients:

• 200g all-purpose flour
• 200g sugar
• 4 large eggs
• 120g melted butter
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and flour a lamb-shaped cake pan or a bundt pan.
2. In a large mixing bowl, beat the eggs and sugar until light and fluffy.
3. Gradually add the melted butter, vanilla extract, and a pinch of salt. Mix well.
4. Sift together the flour and baking powder, then fold it into the egg mixture, stirring gently until combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan.
8. Dust with powdered sugar and serve.

This Easter lamb cake brings together the joy of baking with a traditional German flair. The light and airy texture of the sponge cake, paired with the sweet dusting of powdered sugar, makes it an indulgent yet simple dessert that captures the essence of Easter celebrations in Germany.

German Easter Bread (Osterbrot)

Osterbrot is a sweet, yeasted bread traditionally served during Easter in Germany. Often studded with raisins or sultanas and flavored with lemon zest, this bread has a slightly sweet taste and soft texture. It is enjoyed with butter and jam or simply as a snack with a cup of tea, making it a popular Easter breakfast treat.

Ingredients:

• 500g all-purpose flour
• 100g sugar
• 10g active dry yeast
• 1 tsp salt
• 1 tsp lemon zest
• 2 eggs
• 250ml milk, lukewarm
• 50g butter, melted
• 200g raisins or sultanas
• 1 egg (for egg wash)

Instructions:

1. In a bowl, combine the flour, sugar, yeast, salt, and lemon zest. Mix well.
2. In another bowl, whisk together the eggs, milk, and melted butter. Pour this mixture into the dry ingredients and knead until a smooth dough forms.
3. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
4. Once risen, gently punch down the dough, then fold in the raisins or sultanas.
5. Shape the dough into a round loaf or divide it into smaller pieces for individual rolls.
6. Place the dough on a greased baking sheet, cover with a towel, and let it rise again for 30 minutes.
7. Preheat the oven to 180°C (350°F). Brush the top of the dough with a beaten egg for a glossy finish.
8. Bake for 25-30 minutes or until golden brown. Allow to cool before slicing and serving.

Osterbrot is a perfect representation of Easter in Germany, with its sweet, light flavor and tender crumb. It’s a nostalgic and beloved recipe, offering a comforting taste of tradition to start the holiday morning. Whether enjoyed warm or at room temperature, this bread remains a favorite Easter specialty for families across Germany.

German Easter Eggs (Ostereier Färben)

Decorating Easter eggs is a deeply rooted tradition in Germany, where families come together to dye eggs and create intricate designs using natural dyes. This activity is an important part of Easter preparations and symbolizes new life and rebirth. The eggs are often exchanged as gifts or used in games like egg rolling, adding a playful element to the holiday.

Ingredients:

• 12 white eggs
• 1 cup onion skins (for yellow or brown color)
• 1 cup beetroot peels (for red color)
• 1 cup spinach leaves (for green color)
• 2 tbsp white vinegar
• Water

Instructions:

1. Begin by preparing the natural dyes. For yellow or brown, boil onion skins in water for 15-20 minutes. For red, use beetroot peels, and for green, use spinach leaves. Strain each mixture to remove solids, then add 2 tablespoons of vinegar to each dye solution.
2. Boil the eggs in a large pot of water for about 10 minutes. Once cooked, allow them to cool slightly.
3. Dip each egg into the dye, leaving them in for about 10-15 minutes depending on the desired depth of color.
4. Remove the eggs from the dye and place them on a towel to dry.
5. For a decorative touch, you can create patterns using rubber bands, leaves, or other items before dyeing to leave prints or designs on the eggs.

The tradition of decorating Easter eggs brings families together and provides a meaningful way to celebrate the season. Using natural ingredients to dye the eggs not only makes them vibrant but also ties them back to the traditions of the land, making them a truly authentic part of German Easter celebrations. Whether displayed on an Easter tree or used in festive games, these eggs add a personal, hand-crafted touch to the holiday.

German Easter Quark Cake (Osterquarkkuchen)

Osterquarkkuchen is a delightful German Easter cake made with quark, a fresh cheese similar to ricotta. The cake has a creamy texture and a slightly tangy flavor that contrasts beautifully with its soft, sweet dough base. It’s a perfect dessert for the Easter table, providing a lighter alternative to traditional cakes while still offering a rich, indulgent taste.

Ingredients:

• 250g all-purpose flour
• 100g sugar
• 1 tsp baking powder
• 125g butter, softened
• 1 egg
• 500g quark (or ricotta)
• 2 tbsp vanilla sugar
• 2 eggs (for filling)
• 100g sugar (for filling)
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. In a mixing bowl, combine the flour, sugar, and baking powder. Add the butter and egg and mix until a smooth dough forms.
3. Press the dough into the base of the cake pan to form an even layer.
4. In another bowl, combine the quark, vanilla sugar, eggs, sugar, and lemon zest. Mix until smooth.
5. Pour the quark filling over the dough and spread it evenly.
6. Bake for 45-50 minutes or until the top is golden and the cake is set. Let it cool before serving.

Osterquarkkuchen is a unique Easter dessert that brings together the richness of quark with the simplicity of a buttery dough. Its creamy texture makes it stand out from other Easter cakes, offering a refreshing option for those who enjoy a less sweet, more savory treat during the holiday.

German Easter Carrot Soup (Karottensuppe)

This vibrant and hearty carrot soup is a traditional German dish often served during Easter celebrations. The sweetness of the carrots is balanced by the richness of cream and a touch of nutmeg. It’s a wonderful appetizer for an Easter meal, providing warmth and comfort while also being light enough to enjoy before the heavier main courses.

Ingredients:

• 1 kg carrots, peeled and chopped
• 1 large onion, chopped
• 2 tbsp butter
• 1 liter vegetable broth
• 200ml heavy cream
• 1 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
4. Stir in the cream and ground nutmeg. Season with salt and pepper to taste. Heat through until warm.
5. Garnish with fresh parsley and serve.

This carrot soup is an ideal dish for springtime, thanks to its bright color and fresh flavors. The combination of sweetness from the carrots and the creamy texture creates a satisfying yet light starter, making it an excellent addition to any Easter meal. The dish’s simplicity and natural ingredients highlight the seasonal bounty of the holiday.

German Easter Ham with Sauerkraut (Osterham mit Sauerkraut)

Osterham mit Sauerkraut is a classic German dish often served as a main course during Easter celebrations. The ham is slow-roasted to perfection, offering a smoky, tender meat, while the sauerkraut adds a tangy, savory flavor that complements the richness of the ham. This dish is a true representation of German Easter feasts, combining savory flavors with a nod to traditional cooking techniques.

Ingredients:

• 1.5 kg bone-in ham
• 1 onion, quartered
• 2 cloves garlic, smashed
• 1 tbsp mustard
• 1 tbsp brown sugar
• 2 tbsp vinegar
• 1 kg sauerkraut, drained
• 1 tbsp caraway seeds
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 160°C (320°F). Place the ham in a roasting pan.
2. Rub the ham with mustard, brown sugar, and a little salt and pepper.
3. Add the onion, garlic, and a bit of water to the pan to keep the ham moist while roasting.
4. Roast the ham for about 2-2.5 hours, basting every 30 minutes with its own juices.
5. While the ham roasts, prepare the sauerkraut. In a large pot, combine the sauerkraut, caraway seeds, bay leaf, and a splash of vinegar. Heat over medium heat, stirring occasionally, until heated through and softened, about 30 minutes.
6. Serve the ham slices with the warm sauerkraut on the side.

This Easter ham with sauerkraut is a hearty, flavorful dish that combines two beloved German staples. The richness of the ham contrasts beautifully with the tanginess of the sauerkraut, making it a perfect centerpiece for an Easter meal. This dish offers a satisfying balance of savory and slightly sweet flavors, perfect for sharing with family and friends during the holiday.

German Easter Potato Salad (Osterkartoffelsalat)

German Easter Potato Salad is a light yet flavorful dish, often served alongside meats like ham or lamb. Unlike the creamy American potato salad, this version is typically made with a tangy vinaigrette, incorporating broth, mustard, and vinegar for a zesty twist. It’s a popular side dish at German Easter feasts and can be enjoyed warm or chilled.

Ingredients:

• 1 kg waxy potatoes, peeled and boiled
• 1 onion, finely chopped
• 200ml vegetable or chicken broth
• 2 tbsp white wine vinegar
• 2 tbsp mustard (preferably Dijon)
• 3 tbsp vegetable oil
• Salt and pepper to taste
• Fresh parsley, chopped
• 2 hard-boiled eggs (optional)

Instructions:

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside to cool slightly, then slice them while they’re still warm.
2. In a small saucepan, bring the vegetable broth to a boil. Add the vinegar, mustard, and a pinch of salt and pepper. Stir to combine and remove from heat.
3. Pour the broth mixture over the warm potatoes and gently stir to coat. Add the chopped onion and mix well.
4. Drizzle with vegetable oil, then toss again until the potatoes are well coated.
5. Garnish with fresh parsley and sliced hard-boiled eggs if desired.

German Easter Potato Salad is a perfect accompaniment to any holiday meal. The balance of tangy, savory, and slightly sweet flavors provides a wonderful contrast to the rich main courses. Whether served warm or chilled, it’s a dish that always brings comfort and tradition to the Easter table.

German Easter Butter Lamb (Butterlamm)

The Butterlamm is a traditional German Easter decoration made entirely of butter, shaped into a lamb. It is both a festive centerpiece and a delicious treat. This butter lamb symbolizes new life and is often placed on the Easter table as a charming symbol of the season, accompanied by bread and other Easter delights.

Ingredients:

• 250g unsalted butter, softened
• 1 tbsp lemon juice
• 1 tbsp chopped fresh herbs (such as parsley or chives)
• Salt to taste

Instructions:

1. Soften the butter by leaving it at room temperature for a few hours. Once soft, mix in the lemon juice, fresh herbs, and a pinch of salt.
2. Place the softened butter onto a piece of parchment paper and begin shaping it into a lamb. You can use a lamb-shaped mold if desired to make it easier, or mold it by hand.
3. Use additional herbs or edible flowers to create details like the lamb’s eyes, ears, and wool.
4. Chill the butter lamb in the fridge until it firms up, then serve chilled as a centerpiece or alongside bread.

The German Butter Lamb is not only an edible decoration but also a heartwarming symbol of Easter. Its creamy texture and fresh herb flavors make it a delicious addition to any Easter brunch. This festive butter lamb is sure to impress guests and add a touch of whimsy to your holiday table.

German Easter Pastry (Ostergebäck)

Ostergebäck is a sweet, yeast-based pastry that is commonly enjoyed during Easter in Germany. These delicious pastries are often shaped into intricate braids or spirals and are sometimes filled with almond paste or marzipan. The rich, buttery dough and sweet filling make it a perfect accompaniment to a cup of coffee or tea, especially during the Easter holiday.

Ingredients:

• 500g all-purpose flour
• 80g sugar
• 10g active dry yeast
• 1 tsp ground cinnamon
• 250ml milk, lukewarm
• 100g butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 100g almond paste or marzipan (optional)
• Egg wash (1 egg whisked with 1 tbsp water)
• Powdered sugar for dusting

Instructions:

1. In a large mixing bowl, combine the flour, sugar, yeast, and cinnamon. Mix well.
2. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients and knead until a smooth dough forms.
3. Cover the dough with a clean towel and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
4. Once risen, punch down the dough and divide it into two portions. Roll each portion into a long rope and braid them together. Alternatively, shape the dough into spirals.
5. If using almond paste or marzipan, roll out a thin layer and place it inside the dough before braiding or spiraling.
6. Preheat the oven to 180°C (350°F). Brush the pastries with an egg wash for a golden finish.
7. Bake for 25-30 minutes or until golden brown. Let it cool before dusting with powdered sugar.

Ostergebäck is a delightful Easter pastry that combines the richness of a buttery dough with the subtle sweetness of almond or marzipan. It’s a treat that pairs wonderfully with a morning coffee or an afternoon tea, making it an ideal choice for celebrating the Easter season with family and friends. The light, soft texture and inviting aroma make this pastry a true Easter tradition.

German Easter Noodle Casserole (Oster-Nudelnauflauf)

This hearty and comforting dish is a traditional German Easter casserole made with noodles, eggs, and a combination of creamy cheese and vegetables. It’s often enjoyed as a side dish or even as a light main course during the Easter holiday. With its rich flavor and creamy texture, Oster-Nudelnauflauf offers a delightful break from the usual Easter meats.

Ingredients:

• 250g egg noodles
• 200g cooked ham, diced
• 100g grated cheese (Gruyère or Emmental work well)
• 3 eggs
• 200ml heavy cream
• 1 small onion, finely chopped
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 180°C (350°F). Grease a baking dish with butter or oil.
2. Cook the egg noodles according to package instructions, then drain and set aside.
3. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened.
4. In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
5. Stir in the sautéed onions, grated cheese, diced ham, and cooked noodles.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. Bake for 25-30 minutes, until the casserole is golden and set. Garnish with fresh parsley and serve warm.

Oster-Nudelnauflauf is the perfect comfort food for Easter, combining the richness of cheese, the heartiness of noodles, and the savoriness of ham. This casserole is a versatile dish that works well as a side to complement Easter meats or as a light vegetarian option if you skip the ham. Its creamy texture and warm flavors make it a delightful addition to any Easter spread.

German Easter Asparagus Soup (Osterspargelsuppe)

Asparagus is in season around Easter in Germany, and this creamy asparagus soup is a beloved way to celebrate the arrival of spring. The soup’s light yet creamy texture, along with the fresh, earthy flavor of asparagus, makes it a perfect appetizer for any Easter meal. Served with a dollop of cream or a sprinkle of fresh herbs, it’s a comforting and elegant choice.

Ingredients:

• 500g fresh asparagus, trimmed and cut into pieces
• 1 large onion, chopped
• 2 tbsp butter
• 1 liter vegetable broth
• 200ml heavy cream
• 1 tsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Add the asparagus pieces to the pot and cook for 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the heavy cream and lemon juice, then season with salt and pepper.
6. Heat through and garnish with fresh parsley before serving.

Osterspargelsuppe is a simple yet sophisticated dish that captures the essence of spring. The asparagus provides a fresh, grassy flavor that pairs beautifully with the creamy broth, creating a satisfying and refreshing soup. Whether served as a first course at your Easter meal or as a light lunch, this soup brings the best of the season to your table.

German Easter Chocolate Cake (Oster-Schokoladenkuchen)

Oster-Schokoladenkuchen is a rich and indulgent chocolate cake that’s perfect for Easter. It’s moist, decadent, and often decorated with Easter-themed designs, such as chocolate bunnies or edible flowers. This cake is a treat for chocolate lovers and adds a deliciously sweet touch to the Easter festivities.

Ingredients:

• 200g all-purpose flour
• 100g cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 200g sugar
• 3 large eggs
• 250ml milk
• 100g melted butter
• 1 tsp vanilla extract
• 100g dark chocolate, melted
• Powdered sugar for dusting
• Easter-themed decorations (chocolate bunnies, edible flowers, etc.)

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy. Add the milk, melted butter, and vanilla extract, and mix well.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Fold in the melted dark chocolate until fully combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before dusting with powdered sugar and decorating with Easter-themed touches.

Oster-Schokoladenkuchen is the ultimate Easter treat for chocolate enthusiasts. The richness of the cake, combined with the velvety smoothness of melted chocolate, makes it a perfect dessert to celebrate the season. Whether served with a cup of coffee or as the grand finale of your Easter feast, this cake is sure to delight your guests and leave them asking for seconds.

German Easter Honey Cake (Oster-Honigkuchen)

Oster-Honigkuchen is a traditional German Easter cake, known for its rich, spiced flavor and sweet honey undertones. Often served with a light dusting of powdered sugar, it is a perfect treat to accompany a cup of tea or coffee during Easter brunch. The warm spices, combined with the sweetness of honey, make this cake a comforting and delicious holiday favorite.

Ingredients:

• 300g all-purpose flour
• 150g honey
• 100g brown sugar
• 100g butter, melted
• 2 eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking powder
• 100ml milk
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and flour a round or rectangular cake pan.
2. In a mixing bowl, combine the flour, cinnamon, cloves, and baking powder.
3. In a separate bowl, beat the eggs, brown sugar, honey, and melted butter together until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until the batter is well combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before dusting with powdered sugar.

Oster-Honigkuchen is the ideal cake for those who enjoy a warm, spiced dessert. The honey adds a natural sweetness, while the cinnamon and cloves bring a cozy, festive flavor perfect for Easter. Whether you serve it with tea or as a standalone dessert, this cake will surely evoke the spirit of spring and Easter in your home.

German Easter Lamb Cake (Oster-Lammkuchen)

Oster-Lammkuchen, or Easter Lamb Cake, is a traditional German dessert shaped like a lamb to celebrate the season. It’s made from a simple sponge cake batter, often flavored with vanilla and lemon, and is typically decorated with powdered sugar and sometimes a ribbon around its neck. This cake not only serves as a symbolic centerpiece but is also a light and fluffy treat to enjoy after your Easter meal.

Ingredients:

• 250g all-purpose flour
• 200g sugar
• 4 large eggs
• 100g butter, softened
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tsp baking powder
• Powdered sugar for dusting
• Red ribbon (optional)

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a lamb-shaped cake mold.
2. In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. Add the softened butter, vanilla extract, and lemon zest, and mix until smooth.
4. Sift in the flour and baking powder, folding gently until the batter is just combined.
5. Pour the batter into the prepared lamb mold, smoothing the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the mold for 10 minutes before turning it out onto a wire rack to cool completely.
8. Once cooled, dust the cake with powdered sugar and tie a ribbon around its neck if desired.

Oster-Lammkuchen is a charming and festive way to celebrate Easter. Its light, airy texture makes it a perfect dessert after a rich Easter meal. The simple yet elegant decoration of powdered sugar and the addition of a ribbon enhance the cake’s festive appeal, making it an ideal centerpiece for your Easter table.

German Easter Carrot Cake (Oster-Karottenkuchen)

Carrot cake is a classic dessert that takes on a seasonal twist at Easter in Germany. With its moist texture, subtle sweetness, and vibrant color, it’s a popular choice to serve during the holiday. Often topped with a cream cheese frosting, this cake is a delicious way to embrace the spring season with a lighter yet satisfying dessert.

Ingredients:

• 300g all-purpose flour
• 250g grated carrots
• 200g sugar
• 4 large eggs
• 100g butter, softened
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp baking soda
• 100g walnuts or pecans (optional)
• 200g cream cheese
• 100g powdered sugar
• 1 tsp vanilla extract (for frosting)

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a round or rectangular cake pan.
2. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Add the softened butter and vanilla extract, and mix until smooth.
4. Stir in the grated carrots, cinnamon, ginger, flour, baking powder, and baking soda. Mix until well combined.
5. Fold in the chopped walnuts or pecans, if using.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.
7. While the cake bakes, prepare the cream cheese frosting by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
8. Once the cake has cooled, spread the cream cheese frosting over the top and garnish with additional walnuts or grated carrots if desired.

Oster-Karottenkuchen is a delightful combination of moist, spiced cake and rich cream cheese frosting. The sweetness of the carrots and the warmth of the spices make this cake a comforting treat that’s perfect for the Easter season. The addition of walnuts provides a satisfying crunch, and the creamy frosting adds a rich finish to this beloved holiday dessert.

Note: More recipes​ are coming soon!