50+ Irresistible Italian Easter Biscuit Recipes to Try This Spring

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

In Italy, the Easter feast is filled with special treats, many of which are baked with love and tradition.

One of the most cherished aspects of Italian Easter celebrations is the variety of biscuits, each one crafted to capture the essence of the holiday.

These Italian Easter biscuits are not just desserts but symbols of joy, renewal, and the arrival of spring.

From sweet, almond-infused treats to vibrant, colorful cookies decorated for the occasion, Italian Easter biscuits come in countless shapes and flavors.

Whether you’re drawn to the crispness of biscotti, the softness of ricotta-based cookies, or the aromatic notes of citrus and vanilla, there’s a perfect Italian biscuit recipe for every taste.

In this article, we’ve curated 50+ Italian Easter biscuit recipes that will help you bring a taste of Italy into your home this Easter season.

Get ready to indulge in these delightful cookies and impress your guests with your baking skills!

50+ Irresistible Italian Easter Biscuit Recipes to Try This Spring

As Easter approaches, there’s no better way to celebrate than by indulging in the time-honored tradition of baking Italian Easter biscuits.

Whether you’re trying your hand at classic recipes passed down through generations or exploring new variations, the joy of sharing these sweet treats with family and friends is priceless.

With 50+ recipes to choose from, you’ll have endless options to create the perfect Easter spread.

From buttery, almond-flavored cookies to rich ricotta pastries and everything in between, Italian Easter biscuits offer something for every palate.

So, grab your apron, roll up your sleeves, and get ready to fill your kitchen with the scents of Italy this Easter.

Italian Easter Biscotti (Cantucci)

This traditional Italian Easter biscotti recipe is a perfect treat for the season. These twice-baked cookies are crunchy, lightly sweet, and filled with almonds, offering a delightful balance of textures. Often served alongside a glass of vin santo or dessert wine, they make for a perfect Easter dessert or a thoughtful gift.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup whole almonds, lightly toasted
• 1 tablespoon orange zest

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs with the vanilla extract, almond extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the toasted almonds and form the dough into a rough log shape.
6. Transfer the log onto the prepared baking sheet and bake for 25-30 minutes or until golden brown.
7. Remove from the oven and let cool for 10 minutes. Then slice the log diagonally into 1-inch wide pieces.
8. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, turning halfway through, until they are crispy and golden.
9. Let cool completely before serving.

The cantucci are perfect for dipping into a cup of coffee or a glass of sweet dessert wine. Their crunchy texture and aromatic flavor make them a traditional favorite during Easter celebrations in Italy. These biscotti can be stored in an airtight container for up to two weeks.

Colomba Pasquale (Italian Easter Dove Cake Biscuit)

Colomba Pasquale is a rich, soft, and slightly sweet Italian cake shaped like a dove, traditionally served during Easter. This Easter biscuit variant of the colomba adds a touch of crunch with a light almond glaze, making it a beautiful addition to any festive table.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup candied orange peel
• 1/4 cup almonds, chopped
• 1 egg yolk, for glazing
• 1 tablespoon sliced almonds, for topping

Instructions:

1. In a bowl, combine warm milk and yeast, and let it sit for about 5 minutes until bubbly.
2. In a separate large bowl, whisk together flour, sugar, and salt.
3. Make a well in the center and add the egg yolks, melted butter, vanilla, and yeast mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth.
5. Fold in the candied orange peel and chopped almonds, and let the dough rise for about 1 hour, or until it doubles in size.
6. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a dove shape on a baking sheet lined with parchment paper.
7. Let the dough rise again for about 30 minutes.
8. Mix the egg yolk with a tablespoon of water and brush the mixture over the dough. Sprinkle sliced almonds on top.
9. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the Colomba cool on a wire rack before serving.

Colomba Pasquale, though technically a cake, is often made into small biscuit-like portions for a crunchier texture. This treat is not only delicious but also visually stunning, making it a perfect addition to your Easter table. The blend of citrus, almonds, and vanilla creates a wonderful depth of flavor that resonates throughout the holiday season.

Taralli Dolci di Pasqua (Italian Sweet Easter Biscuits)

Taralli Dolci di Pasqua are sweet, ring-shaped biscuits traditionally enjoyed during Easter in Southern Italy. These biscuits are flavored with anise and citrus, providing a delightful combination of sweetness and a hint of aromatic bitterness. A soft dough is formed into rings and baked until golden and fragrant.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon anise extract
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 2 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, vegetable oil, anise extract, lemon zest, and orange zest.
4. Slowly add the wet ingredients to the dry ingredients, mixing until a dough forms. Add milk to adjust the texture if needed.
5. Take small portions of dough and roll them into logs, then shape them into small rings.
6. Place the rings on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. Let the biscuits cool on a wire rack.

These taralli are a classic example of Italian Easter biscuits, offering a soft, subtly sweet flavor profile with citrus and anise undertones. Their unique shape and delightful crunch make them a perfect Easter treat for both children and adults alike. Serve them with a cup of tea or coffee, and enjoy their gentle sweetness as a festive snack.

Biscotti di Pasqua (Italian Easter Cookies)

Biscotti di Pasqua are light, sweet, and aromatic cookies that are traditionally made during Easter in Italy. These buttery cookies are often adorned with sprinkles or icing, making them colorful and fun for children to enjoy. Their delicate flavor, accented with lemon and vanilla, makes them a perfect festive treat.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• Colored sprinkles or sugar, for decoration

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, followed by vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough will be soft.
5. Roll the dough into small balls or shape into crescents, and place them on the prepared baking sheet.
6. Decorate each cookie with colorful sprinkles or sugar.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool completely on a wire rack before serving.

Biscotti di Pasqua are easy to make and versatile, allowing for endless decoration possibilities. Whether you decorate them with simple sugar or colorful sprinkles, they’ll bring a festive touch to any Easter gathering. The buttery, sweet flavor combined with the zing of lemon makes these cookies a crowd-pleaser for both kids and adults.

Pignolata (Italian Easter Honey Balls)

Pignolata is a beloved Italian dessert, especially around Easter, known for its bite-sized dough balls covered in honey and sprinkled with colorful sugar. This sticky, sweet treat is popular in Sicily and other parts of Southern Italy. It’s both simple and festive, making it a great dessert for gatherings.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon lemon zest
• 1 cup honey
• 1/4 cup water
• Colored sugar, for decoration

Instructions:

1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. Add the eggs, melted butter, and lemon zest to the dry ingredients. Mix until a dough forms.
3. Roll the dough into small, bite-sized balls.
4. Heat oil in a deep skillet over medium heat and fry the dough balls until golden brown and crispy.
5. In a small saucepan, combine the honey and water and heat over low heat until smooth and runny.
6. Once the dough balls are fried and drained, toss them in the honey mixture until well-coated.
7. Arrange the honey-coated balls in a mound or pile, then sprinkle with colored sugar.
8. Allow the pignolata to cool and set before serving.

Pignolata is an indulgent and festive treat that perfectly encapsulates the joy and sweetness of Easter celebrations in Italy. The combination of crispy dough and sticky honey with colorful sugar adds a wonderful texture and flavor that will leave everyone craving more. It’s best enjoyed when shared with family and friends, making it a staple for any Easter gathering.

Zeppole di Pasqua (Italian Easter Donuts)

Zeppole di Pasqua are fluffy, fried donuts typically enjoyed during Easter in Italy. These soft, light pastries are filled with custard or jam and dusted with powdered sugar. Often shaped into rings, they are a popular treat during Easter Sunday celebrations.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup water
• 2 tablespoons unsalted butter
• 2 large eggs
• 1 tablespoon sugar
• Vegetable oil, for frying
• 1/2 cup pastry cream (or jam), for filling
• Powdered sugar, for dusting

Instructions:

1. In a medium saucepan, combine water, butter, and sugar over medium heat until the butter melts.
2. Once the mixture starts to boil, add the flour and salt all at once. Stir quickly until the dough forms a ball and pulls away from the sides of the pan.
3. Remove the dough from the heat and allow it to cool for a few minutes. Once cooled, beat in the eggs one at a time until the dough is smooth.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Using a piping bag or spoon, drop spoonfuls of dough into the hot oil, shaping them into rings or small circles.
6. Fry the dough until golden brown, about 3-4 minutes. Remove and drain on paper towels.
7. Fill each zeppola with pastry cream or your favorite jam.
8. Dust with powdered sugar before serving.

Zeppole di Pasqua are a delightful Easter treat, offering a perfect balance of crispy fried dough and rich, creamy filling. The addition of custard or jam inside makes them extra special, and the dusting of powdered sugar adds the finishing touch. These donuts are perfect for a festive Easter breakfast or dessert, and they’ll surely be enjoyed by everyone around the table.

Sicilian Easter Cookies (Biscotti di Pasqua Siciliani)

Sicilian Easter Cookies are a delicious treat made with rich butter and adorned with colorful sprinkles, typically enjoyed during Easter in Sicily. These cookies are slightly crunchy on the outside and soft on the inside, with a subtle almond flavor and an inviting sweetness. They’re often shaped into fun forms like flowers or animals, making them a favorite for kids and adults alike.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Colored sprinkles or sugar for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Then add the almond extract, vanilla extract, and lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
6. Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut into desired shapes (flowers, crosses, or animals are common) using cookie cutters.
7. Place the cookies on the prepared baking sheet and decorate with colorful sprinkles or sugar.
8. Bake for 12-15 minutes or until golden brown around the edges.
9. Allow to cool on a wire rack before serving.

Sicilian Easter Cookies are a beautiful and vibrant addition to any holiday celebration. Their soft, buttery texture and subtle almond flavor pair perfectly with the colorful decorations, making them as fun to make as they are to eat. These cookies can be stored in an airtight container for up to a week, making them a great treat to share with family and friends.

Easter Ricotta Pastry (Cannoli di Pasqua)

Cannoli di Pasqua are a delicious variation of the classic Sicilian cannoli, filled with sweetened ricotta cheese and decorated for Easter. These pastries are crunchy on the outside and creamy on the inside, with a rich filling that blends the flavors of cinnamon, chocolate, and citrus. They make for a festive, indulgent treat that’s perfect for Easter gatherings.

Ingredients:

• 1 1/2 cups ricotta cheese, drained
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 cup mini chocolate chips
• Zest of 1 orange
• 1 package cannoli shells (store-bought or homemade)
• Candied cherries or pistachios, for decoration

Instructions:

1. In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and orange zest. Mix well until smooth and creamy.
2. Gently fold in the mini chocolate chips.
3. Using a spoon or pastry bag, fill the cannoli shells with the ricotta mixture, being careful not to overfill them.
4. Once filled, decorate the ends of the cannoli with candied cherries or chopped pistachios.
5. Serve immediately for the best texture, or refrigerate for up to an hour before serving.

Cannoli di Pasqua bring a Sicilian twist to your Easter celebrations, offering a perfect balance of crispy, fried shell and smooth, sweet ricotta filling. The chocolate chips and citrus zest enhance the flavor, making each bite a delicious experience. These pastries are an elegant and festive addition to any Easter dessert table, and they can be easily made ahead for convenience.

Baked Easter Frittelle (Frittelle di Pasqua)

Frittelle di Pasqua are small, lightly sweet fritters traditionally prepared during Easter in Italy. Unlike the deep-fried variety, these frittelle are baked, making them slightly lighter but still deliciously soft and flavorful. They are often flavored with vanilla, lemon, and a hint of cinnamon, and topped with a dusting of powdered sugar for an extra touch of sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup milk
• 2 large eggs
• Zest of 1 lemon
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and lemon zest.
3. In a separate bowl, beat the eggs and milk together. Add the wet ingredients to the dry ingredients and mix until combined.
4. Spoon small portions of dough onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 12-15 minutes, or until the frittelle are golden brown and cooked through.
6. Remove from the oven and allow to cool slightly. Dust with powdered sugar before serving.

Baked Frittelle di Pasqua are a lighter, healthier version of the traditional fried fritters, yet they retain the same comforting flavor and festive charm. With a subtle citrus kick and a touch of cinnamon, these frittelle are perfect for a springtime brunch or dessert. They’re sure to bring joy to your Easter celebrations while being easy to make and share.

Biscotti di Pasqua (Italian Easter Biscuits with Lemon and Almonds)

Biscotti di Pasqua are traditional Italian biscuits, perfect for Easter celebrations. These sweet, crunchy cookies are flavored with lemon and almonds, offering a refreshing citrus zing and a satisfying crunch. They’re often shaped into fun Easter-themed shapes like crosses or stars, making them ideal for both serving and gifting.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds
• 1 egg, for egg wash
• Colored sugar or sprinkles, for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the lemon zest and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the almonds.
5. Divide the dough into small portions and shape into your desired forms (rings, crosses, or stars).
6. Place the cookies on the baking sheet, and brush them with a beaten egg for a shiny finish.
7. Sprinkle colored sugar or sprinkles on top for decoration.
8. Bake for 12-15 minutes or until golden brown around the edges.
9. Allow the cookies to cool completely before serving.

Biscotti di Pasqua are a delightful treat, perfect for sharing with loved ones on Easter. The combination of crunchy almonds and refreshing lemon zest makes them an excellent snack with coffee or tea. These biscuits are simple to make yet beautifully festive, adding a burst of color and flavor to your Easter table.

Italian Easter Pastry (Crostata di Pasqua)

Crostata di Pasqua is a classic Italian tart that celebrates the flavors of Easter. This pastry features a buttery crust filled with a rich custard, often flavored with citrus zest and sometimes enhanced with a swirl of chocolate or jam. It’s topped with lattice pastry strips and, in some variations, colorful sprinkles or sugar for a festive touch.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 1 large egg
• 1 tablespoon lemon zest
• 1/2 cup milk
• 3 large eggs (for the filling)
• 1/2 cup sugar (for the filling)
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Optional: fruit jam or chocolate for the center

Instructions:

1. Preheat the oven to 375°F (190°C). Grease and flour a tart pan.
2. In a large bowl, combine flour, sugar, and salt. Add the cold, cubed butter and use your hands or a pastry cutter to mix until the dough resembles coarse crumbs.
3. Add the egg and lemon zest to the dough mixture, then knead until smooth. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
4. While the dough chills, prepare the custard filling. In a saucepan, heat the milk over medium heat. In a bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth.
5. Gradually add the hot milk to the egg mixture, stirring constantly, then return the mixture to the pan and cook until it thickens.
6. Roll out the dough on a floured surface and fit it into the prepared tart pan. Pour the custard into the crust and smooth the top.
7. Roll out the remaining dough, cut it into strips, and create a lattice pattern over the custard filling.
8. Bake the tart for 25-30 minutes, or until the crust is golden brown and the custard is set.
9. Let the crostata cool before serving, optionally topping it with colorful sprinkles or jam.

Crostata di Pasqua is a wonderful centerpiece for an Easter dessert table, combining rich, creamy custard with a buttery, flaky crust. The addition of citrus zest gives it a light, refreshing flavor, while the lattice design makes it a showstopper. This pastry is perfect for a festive family gathering or as a special dessert for Easter brunch.

Pasqua Frittelle (Italian Easter Fried Pastries)

Pasqua Frittelle are traditional Italian fried pastries enjoyed during Easter, similar to doughnuts. These fluffy, light pastries are flavored with citrus zest and sometimes filled with sweet cream or jam. After frying, they are dusted with powdered sugar for a sweet finish, making them an irresistible treat for Easter morning.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup milk
• 2 large eggs
• Zest of 1 orange
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• Powdered sugar, for dusting
• Optional: pastry cream or jam for filling

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, combine the milk, eggs, orange zest, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms. If the dough is too sticky, add a bit more flour until it is manageable.
4. Heat vegetable oil in a deep frying pan to 350°F (175°C).
5. Drop small spoonfuls of dough into the hot oil, frying in batches until the pastries are golden brown and puffed up, about 3-4 minutes.
6. Remove the frittelle from the oil and drain on paper towels.
7. Dust with powdered sugar and, if desired, fill with pastry cream or jam before serving.

Pasqua Frittelle are the perfect Easter indulgence, offering a light and fluffy bite with a touch of citrus sweetness. Whether filled with cream or enjoyed plain with powdered sugar, these fried pastries are a beloved tradition in many Italian households. They’re quick to make, fun to eat, and add a festive flair to your Easter celebration.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is an iconic Italian Easter cake shaped like a dove, symbolizing peace. This sweet, yeasted cake is traditionally made with candied fruit and almonds, giving it a light, fluffy texture and a delightful sweetness. It’s often enjoyed with coffee or tea during Easter brunch and is a beloved centerpiece on many Italian Easter tables.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1 cup whole milk, warm
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup candied orange peel, chopped
• 1/2 cup candied lemon peel, chopped
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup sliced almonds
• 1 tablespoon powdered sugar (for garnish)

Instructions:

1. In a bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and stir to dissolve. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, eggs, butter, vanilla extract, and almond extract. Add the yeast mixture and knead until a smooth dough forms, about 10 minutes.
3. Cover the dough with a clean towel and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Once the dough has risen, fold in the candied orange and lemon peels.
5. Preheat the oven to 350°F (175°C) and grease a dove-shaped cake pan.
6. Shape the dough into a dove-like form and place it into the pan.
7. Sprinkle the top with sliced almonds and let the dough rise for another 30 minutes.
8. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
9. Once cooled, dust with powdered sugar before serving.

Colomba di Pasqua is a festive and elegant cake that encapsulates the joy of Easter. Its light texture and subtle citrus flavor, combined with the crunch of almonds, make it a delightful dessert for celebrating the season. This cake is both a symbol of tradition and a delicious treat that will be enjoyed by all.

Torta Pasqualina (Italian Easter Savory Pie)

Torta Pasqualina is a savory Italian Easter pie filled with ricotta, spinach, and eggs, wrapped in a flaky, buttery pastry. This traditional Ligurian dish is often served as part of the Easter feast and is known for its rich, satisfying flavor. The eggs, often cracked directly into the filling before baking, represent new life, making it a meaningful dish for the holiday.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup olive oil
• 1/4 cup cold water
• 1 teaspoon salt
• 1 pound spinach, cooked and drained
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie pan.
2. For the crust, combine the flour, butter, olive oil, cold water, and salt in a large bowl. Mix until the dough forms a ball. Roll out the dough on a floured surface and line the pie pan with it.
3. In a separate bowl, combine the cooked spinach, ricotta, Parmesan, nutmeg, salt, and pepper.
4. Spread the spinach and ricotta mixture evenly in the pie shell.
5. Create small wells in the filling and crack the eggs into these wells, keeping the yolks intact.
6. Cover the pie with the remaining dough, sealing the edges, and make a few slits on top for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden and the eggs are set.
8. Let the pie cool slightly before slicing and serving.

Torta Pasqualina is a comforting and rich dish that showcases the flavors of spring with fresh spinach and creamy ricotta. It’s perfect for Easter brunch or as a savory side dish to accompany other Easter treats. The addition of eggs in the filling symbolizes fertility and rebirth, making it a meaningful and delicious choice for the holiday table.

Frittata di Pasqua (Italian Easter Frittata)

Frittata di Pasqua is a delicious, versatile Italian egg dish often served during Easter. Filled with a variety of fresh vegetables, herbs, and cheese, this frittata makes a great breakfast or brunch option. It’s easy to prepare, hearty, and can be made ahead, making it a practical and flavorful addition to your Easter spread.

Ingredients:

• 8 large eggs
• 1 cup ricotta cheese
• 1 cup spinach, chopped
• 1/2 cup cooked artichokes, chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• Olive oil, for frying

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie or baking dish with olive oil.
2. In a large bowl, whisk the eggs and ricotta cheese together until smooth. Stir in the Parmesan, spinach, artichokes, basil, salt, and pepper.
3. Heat a bit of olive oil in a skillet over medium heat. Pour in the egg mixture and cook for 5-7 minutes, until the edges begin to set.
4. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
5. Let the frittata cool for a few minutes before slicing and serving.

Frittata di Pasqua is a flavorful and easy dish that captures the spirit of Easter with its fresh vegetables and creamy ricotta. It’s a great option for a crowd, as it can be made in advance and served at room temperature. This frittata is a perfect addition to your Easter brunch table, offering both comfort and a burst of seasonal flavors.

Note: More recipes​ are coming soon!