To prepare the colombine cookies, WATCH THE VIDEO RECIPE

Start by carefully sifting the flour together with the baking powder into a large bowl, an essential step to avoid lumps and obtain soft, even Easter cookies.

Take another bowl, break the eggs and add a pinch of fine salt and the erythritol or brown sugar and whip with a stand mixer or a hand mixer until the mixture is light and fluffy, then add the extra virgin olive oil in a thin stream while continuing to mix to create a stable emulsion. Then add the grated zest of lemon or orange.

Finally, fold in the sifted flour and baking powder, mixing first with a spatula, then briefly work the dough by hand on a lightly floured pastry mat, without overworking to avoid excessive gluten development (this is the secret to getting tender, not hard, butter-free cookies), until you obtain a smooth, soft, slightly elastic dough; wrap the dough in cling film and let it rest for at least 20–30 minutes at room temperature.

After resting, divide the dough into equal portions weighing about 1.23 oz (35 g) each.

Roll each portion into a not-too-thick sausage shape. Cut it in half. Place one half on a tray lined with parchment paper and press lightly with your index finger approximately at the midpoint of the sausage. Lay the other half of the sausage on top and curve it upwards, as shown in the video.

Repeat with the remaining dough until complete.

Once assembled, bake in a static (conventional) oven preheated to 356°F (180°C) for about 12–14 minutes, checking the baking: the Easter cookies should be just golden at the edges but still pale in the center to remain soft; once out of the oven, let them cool on a rack to avoid moisture forming on the bottom, so they keep the right texture.

Dust generously with powdered sugar and the colombine cookies are ready to enjoy as light, fragrant, homemade Easter treats.