50+ Irresistible Italian Easter Cookie Recipes for Your Holiday Table

Easter is a time for family gatherings, joyful celebrations, and, of course, indulgent treats.

In Italy, the Easter holiday wouldn’t be complete without a selection of delightful cookies, each with its own unique flavors and traditions that span regions and generations.

From delicate honey-infused pastries to rich, almond-flavored delicacies, Italian Easter cookies embody the essence of spring—fresh, light, and bursting with flavor.

In this article, we’re sharing over 50 Italian Easter cookie recipes that will bring the authentic taste of Italy to your holiday table.

Whether you’re a seasoned baker or someone just starting to explore the world of Italian sweets, these recipes are designed to inspire and delight.

With a variety of flavors, shapes, and textures, there’s a perfect cookie for everyone to enjoy.

From the classic Biscotti di Ricotta e Gocce di Cioccolato (Ricotta and Chocolate Chip Cookies) to the fragrant Biscotti alla Mandorla (Almond Cookies), these cookies are more than just treats—they’re a way to celebrate heritage, family, and the joy of togetherness.

Whether you’re hosting a large Easter feast or looking for the perfect cookie to gift to loved ones, these Italian recipes will make your holiday extra special.

50+ Irresistible Italian Easter Cookie Recipes for Your Holiday Table

As you prepare to celebrate Easter, these 50+ Italian Easter cookie recipes offer the perfect way to share the sweetness of the season with friends and family.

Each cookie brings a taste of Italy’s rich baking heritage, from delicate, buttery treats to bold, nutty flavors.

Whether you’re drawn to the classic simplicity of Biscotti al Miele (Honey Cookies) or the indulgence of Biscotti con Crema Pasticcera (Pastry Cream Cookies), there’s no shortage of inspiration here.

Baking Italian Easter cookies not only adds sweetness to your celebration, but it also connects you to a centuries-old tradition of craftsmanship and joy.

These recipes will guide you through the process of creating cookies that are not only delicious but also steeped in cultural significance.

So, grab your apron and start baking—your Easter feast will be even sweeter with these Italian-inspired cookies at the center of it all.

Italian Easter Biscotti (Cucidati)

These traditional Italian Easter cookies, also known as “Cucidati,” are filled with a delicious mixture of dried fruit, nuts, and spices, then glazed with a sweet icing. They are perfect for celebrating the holiday and bring a comforting, homemade touch to your table.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup candied fruit peel, chopped
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup figs, chopped
• 1 tablespoon orange zest
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Icing sugar for drizzling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, salt, baking powder, cinnamon, and cloves. Add the butter and vanilla extract, mixing until the dough resembles coarse crumbs.
3. Beat the egg and add the milk to the dough mixture. Knead gently until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. For the filling, combine the candied peel, raisins, walnuts, figs, and orange zest in a bowl.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thick. Cut into 3-inch wide strips.
6. Place a spoonful of the filling along the center of each strip, then fold the dough over to encase the filling and press the edges together to seal.
7. Brush the top of each cookie with the egg wash and bake for 15-20 minutes, or until golden brown.
8. Let the cookies cool completely before drizzling with icing sugar.

These cookies are an iconic part of Italian Easter traditions. Their sweet, rich flavor makes them an irresistible treat at any celebration. The combination of fruit and nuts gives a hearty bite, while the sweet icing ties everything together perfectly.

Italian Ricotta Easter Cookies (Biscotti di Ricotta)

A soft and fluffy treat, these ricotta-filled cookies are a staple for Easter in many Italian households. With a light texture and sweet glaze, they’re perfect for nibbling after a holiday meal or for gifting to loved ones.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon orange zest
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Colored sprinkles for decoration
• Icing sugar for drizzling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the butter, sugar, and ricotta cheese until creamy. Add the egg, vanilla extract, and orange zest, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Use a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each cookie with the back of the spoon to flatten slightly.
6. Brush the top of each cookie with the egg wash and sprinkle with colored sprinkles.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Once cooled, drizzle with icing sugar.

These ricotta cookies are a delightful balance of softness and sweetness. The ricotta gives them a wonderfully tender crumb, while the citrusy orange zest adds a refreshing note. The glaze and sprinkles elevate their appearance, making them an attractive treat for any holiday table.

Italian Easter Lemon Cookies (Biscotti al Limone)

Zesty and refreshing, these Italian Easter lemon cookies are bursting with flavor and offer a delightful twist on traditional Easter treats. Their light, lemony taste paired with the simple icing makes them the perfect springtime indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup milk
• Icing sugar for drizzling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.
5. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until lightly golden.
6. Once the cookies are cool, drizzle with icing sugar to add a sweet finish.

These lemon cookies are bright, citrusy, and light, with just the right amount of sweetness. The refreshing lemon flavor makes them a perfect Easter treat, representing the renewal of spring. The simple icing adds a touch of sweetness without overpowering the fresh lemon taste.

Italian Easter Focaccia Cookies (Focaccia di Pasqua)

These Italian Easter cookies are inspired by the traditional Easter focaccia, but with a sweet twist. They feature a soft, pillowy texture and a hint of anise, making them a perfect treat to enjoy with a cup of coffee during your holiday festivities.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/4 cup olive oil
• 2 large eggs
• 1 teaspoon anise extract
• 1 tablespoon lemon zest
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Colored sugar for decoration (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, and salt. Add the olive oil, eggs, anise extract, lemon zest, and the yeast mixture. Mix until a dough forms, then knead for about 10 minutes until smooth.
3. Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Punch down the dough and shape it into small rounds, placing them on the baking sheet.
6. Brush the tops with egg wash and sprinkle with colored sugar, if desired.
7. Bake for 18-20 minutes or until golden brown.
8. Let the cookies cool before serving.

These Focaccia di Pasqua cookies are soft and slightly sweet, with the warm, fragrant touch of anise. The olive oil gives them a richness that pairs beautifully with the sweetness, while the lemon zest adds a burst of freshness. Perfect for sharing, these cookies are a great way to introduce a unique twist on traditional Italian Easter treats.

Italian Almond Easter Cookies (Biscotti alle Mandorle)

Rich with almond flavor, these Italian Easter cookies are a beloved choice during the holiday season. With their crisp texture and fragrant sweetness, these cookies offer the perfect balance of nutty flavor and light sweetness, making them an ideal treat for any gathering.

Ingredients:

• 1 1/2 cups almond flour
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Whole almonds for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, all-purpose flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, almond extract, and vanilla extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and mix until combined. The dough will be a bit sticky.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Press a whole almond into the center of each ball and brush each cookie with the egg wash.
7. Bake for 10-12 minutes or until lightly golden around the edges.
8. Let the cookies cool completely before serving.

These almond cookies are crispy on the outside with a tender inside, creating a delightful texture. The almond flour gives them a rich, nutty flavor, while the whole almond on top adds a satisfying crunch. The simplicity of these cookies makes them a timeless classic for Easter celebrations, and their delicate sweetness is sure to please everyone.

Italian Easter Zeppole Cookies

Zeppole are classic Italian pastries typically made for special occasions, including Easter. These sweet, fried dough cookies are light, airy, and often filled with custard or cream, making them a showstopper at any holiday table.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup water
• 1/2 cup unsalted butter
• 4 large eggs
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Powdered sugar for dusting
• 1 cup pastry cream or whipped cream for filling (optional)

Instructions:

1. In a medium saucepan, bring water, butter, sugar, and salt to a boil. Once boiling, remove from heat and add the flour all at once, stirring vigorously until the dough forms a smooth ball.
2. Return the dough to the heat and cook for about 1-2 minutes to dry it out slightly. Remove from heat and allow it to cool for 5 minutes.
3. Beat in the eggs, one at a time, until the dough is smooth and glossy.
4. Preheat oil in a deep fryer or large pot to 350°F (175°C).
5. Using a pastry bag or a spoon, drop spoonfuls of dough into the hot oil, shaping them into small round balls.
6. Fry the zeppole in batches, turning them until golden brown on all sides, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
7. If desired, fill the zeppole with pastry cream or whipped cream and dust with powdered sugar before serving.

Zeppole cookies are indulgent and decadent, with a light, airy texture on the inside and a crisp golden exterior. The fried dough paired with the smooth cream filling creates a heavenly combination, making these cookies the perfect indulgence for Easter. Whether you enjoy them plain or filled, these sweet treats are a must-try for any holiday celebration.

Italian Honey Easter Cookies (Biscotti al Miele)

These Italian honey cookies are a beloved Easter treat with a perfect blend of sweetness and fragrance. Infused with the natural flavor of honey and enhanced by the subtle notes of cinnamon and orange, they bring the essence of spring to your holiday table.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• 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 medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the honey, egg, vanilla extract, and orange zest, and mix well.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet.
6. Brush each cookie with the egg wash and lightly press them down with the back of a spoon.
7. Bake for 12-15 minutes or until the cookies are golden and firm to the touch.
8. Allow the cookies to cool, then dust them with powdered sugar before serving.

The honey in these cookies lends a delicate sweetness that is balanced by the warm spice of cinnamon and the zesty kick from the orange peel. The light dusting of powdered sugar on top adds a festive touch, making these cookies a delightful and aromatic addition to your Easter spread.

Italian Lemon Ricotta Easter Cookies (Biscotti al Limone e Ricotta)

These lemon ricotta cookies are light, soft, and bursting with citrus flavor. Perfect for springtime and Easter, they are a delightful combination of creamy ricotta cheese and zesty lemon, offering a refreshing, melt-in-your-mouth texture.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup ricotta cheese
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Icing sugar for drizzling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the butter and sugar until fluffy. Add the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until combined.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Brush the tops with egg wash and bake for 10-12 minutes or until the edges are lightly golden.
7. Once the cookies have cooled, drizzle with icing sugar for a sweet, finishing touch.

These lemon ricotta cookies have a wonderfully light and soft texture, with the ricotta helping to create a tender crumb. The citrus flavor from the lemon zest and juice adds a refreshing tang, making them the perfect treat for celebrating Easter or any spring occasion. Their sweet glaze makes them extra special.

Italian Pistachio Easter Cookies (Biscotti alla Pistacchio)

These Italian pistachio cookies are a rich, nutty delight that captures the essence of Easter. With finely ground pistachios incorporated into the dough, they have a distinctive texture and flavor that stands out, making them a perfect treat for holiday celebrations.

Ingredients:

• 1 1/2 cups shelled pistachios, finely ground
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Coarse sugar for sprinkling (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the finely ground pistachios, flour, baking powder, and salt.
3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and milk, and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until the dough forms.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Brush the tops of the cookies with egg wash and sprinkle with coarse sugar, if desired.
7. Bake for 12-15 minutes, or until golden brown around the edges.
8. Let the cookies cool before serving.

These pistachio cookies have a rich, nutty flavor that’s complemented by the light sweetness of the dough. The pistachios provide both texture and taste, making each bite a satisfying experience. Their lovely golden color and slightly crispy texture on the outside make them a perfect addition to any Easter feast.

Italian Easter Orange and Almond Cookies (Biscotti all’Arancia e Mandorle)

These Italian Easter cookies are a fragrant combination of fresh orange zest and crunchy almonds. With their slightly crisp edges and soft centers, they are a delightful balance of textures and flavors, perfect for celebrating the season.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1/2 cup slivered almonds
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Coarse sugar for sprinkling (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, orange zest, and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet mixture and stir in the slivered almonds.
5. Roll the dough into small balls or shape into small oval discs, and place them on the prepared baking sheet.
6. Brush the tops of the cookies with the egg wash and sprinkle with coarse sugar, if desired.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Let the cookies cool before serving.

These cookies bring the fresh, zesty flavor of orange together with the crunchy, nutty texture of almonds. The orange zest brightens the dough, while the slivered almonds add a satisfying crunch in every bite. They are a perfect way to welcome the new season, with their refreshing citrus flavor adding a lightness to your Easter celebration.

Italian Easter Pastry Cream Cookies (Biscotti con Crema Pasticcera)

These delightful cookies are filled with a rich, velvety pastry cream that adds a luxurious touch to your Easter dessert spread. With a buttery, crumbly dough and a luscious filling, these cookies are indulgent and perfect for any holiday occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 egg wash (1 egg beaten with 1 tablespoon water)

For the pastry cream:

• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and combine until a dough forms. Chill the dough for 30 minutes.
5. For the pastry cream, whisk the egg yolks and cornstarch together in a bowl. In a saucepan, heat the milk and sugar over medium heat until just below boiling.
6. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat until it thickens. Remove from heat and stir in the vanilla extract. Allow to cool.
7. Roll the dough into small discs, then spoon a dollop of cooled pastry cream into the center of each. Fold the dough around the filling and seal the edges.
8. Brush the tops of the cookies with egg wash and bake for 15-18 minutes, or until golden.
9. Allow the cookies to cool before serving.

These cookies are a true indulgence, with their rich pastry cream filling creating a smooth, creamy contrast to the buttery, slightly crisp cookie dough. The combination of textures and flavors makes them an irresistible treat for Easter, and their elegant appearance will make them a standout at any holiday gathering.

Italian Easter Marzipan Cookies (Biscotti di Marzapane)

Marzipan, with its sweet almond flavor, is a classic Italian ingredient used during Easter. These marzipan cookies have a dense, chewy texture and a fragrant almond flavor that’s perfectly complemented by a light dusting of powdered sugar.

Ingredients:

• 2 cups almond flour
• 1 cup powdered sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 1 tablespoon lemon zest
• 1/4 teaspoon salt
• 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 medium bowl, mix together the almond flour, powdered sugar, and salt.
3. In a separate bowl, whisk the egg, almond extract, and lemon zest.
4. Add the egg mixture to the dry ingredients and stir until the dough comes together.
5. Shape the dough into small balls or oval shapes and place them on the prepared baking sheet.
6. Flatten each cookie slightly with the back of a spoon and bake for 12-15 minutes, or until golden brown.
7. Once cooled, dust the cookies lightly with powdered sugar before serving.

These marzipan cookies have a chewy, dense texture, with the natural sweetness of almonds taking center stage. The almond extract and lemon zest give them a fragrant, fresh flavor, while the dusting of powdered sugar adds a touch of sweetness and elegance. They are the perfect indulgence for anyone who loves the rich taste of almonds.

Italian Easter Ricotta and Chocolate Chip Cookies (Biscotti di Ricotta e Gocce di Cioccolato)

These Italian Easter cookies combine the creamy texture of ricotta with the rich sweetness of chocolate chips. Soft, tender, and slightly chewy, they are the perfect indulgence for the holiday season, with a hint of vanilla and a delightful burst of chocolate in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup ricotta cheese
• 1/2 cup mini chocolate chips
• 1 egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
4. Stir in the ricotta cheese until fully incorporated, then gradually add the dry ingredients and mix until just combined.
5. Gently fold in the mini chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the cookies with egg wash for a golden finish and bake for 12-15 minutes, or until lightly golden on the edges.
8. Let the cookies cool before serving.

These Ricotta and Chocolate Chip Cookies have a wonderfully light and soft texture, with the ricotta providing richness and moisture. The chocolate chips create a perfect contrast, adding a sweet, melty bite to every cookie. Their simple yet delicious flavor makes them a must-have treat for your Easter celebrations.

Italian Easter Fig and Walnut Cookies (Biscotti ai Fichi e Noci)

These cookies feature the sweet, earthy flavor of dried figs combined with crunchy walnuts, making them a wholesome and satisfying treat. The combination of fruit and nuts, enhanced with a touch of honey and cinnamon, makes them a delightful choice for Easter.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried figs, chopped
• 1/2 cup walnuts, chopped
• 2 tablespoons honey
• 1 egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, cinnamon, and salt.
3. In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth.
4. Stir in the chopped figs, walnuts, and honey, mixing until well combined.
5. Gradually add the dry ingredients to the wet mixture and stir until the dough is just combined.
6. Roll the dough into small balls or shape into discs and place them on the prepared baking sheet.
7. Brush the tops of the cookies with egg wash and bake for 12-15 minutes, or until golden brown on the edges.
8. Allow the cookies to cool completely before serving.

The figs bring natural sweetness and a chewy texture to these cookies, while the walnuts add crunch and depth. A hint of cinnamon and honey further enhances their flavor, making them a perfect Easter treat that’s both delicious and a little more wholesome.

Italian Easter Anise and Almond Cookies (Biscotti al Finocchio e Mandorle)

These traditional Italian cookies are flavored with anise seeds, which give them a slightly licorice-like taste that pairs beautifully with the crunchy almonds. Perfect for those who love bold, aromatic flavors, these cookies are a staple in many Italian households during the Easter season.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon anise extract
• 1/2 cup slivered almonds
• 1 egg wash (1 egg beaten with 1 tablespoon water)
• Coarse sugar for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the egg and anise extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir in the slivered almonds.
5. Shape the dough into small oval shapes and place them on the prepared baking sheet.
6. Brush each cookie with egg wash and sprinkle with coarse sugar for added crunch.
7. Bake for 12-15 minutes, or until golden brown around the edges.
8. Let the cookies cool before serving.

The anise flavor in these cookies is quite distinct and pairs wonderfully with the crunchy almonds. They have a traditional, rustic flavor that is perfect for Easter, and their slightly crunchy texture is balanced by the buttery richness of the dough. These cookies are ideal for those who enjoy a more aromatic, herbal taste in their holiday treats.

Note: More recipes​ are coming soon!