Easy and biscuit-style colomba that’s spectacular to look at: an Easter dessert filled with jam, ready in just a few minutes with no fuss.
If you’re looking for a dessert that combines tradition with maximum practicality, this biscuit colomba is the perfect solution. It’s a really simple idea to make, ideal for those who want to bring something show-stopping to the table to share with relatives and friends, without too much effort in the kitchen.
For the crumbly shell I chose an apricot jam filling, but the beauty of this recipe is its versatility: you can personalize it as you like, using other jams or opting for something even more indulgent, such as a spreadable chocolate or pistachio cream.
A cheerful and colorful dessert that will win everyone over at the first bite, proving you can achieve an impressive result with very little effort.
Come along and let’s get baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 45 Minutes
- Cooking time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the easy and spectacular biscuit colomba
For this recipe I used type 0 flour, but you can choose the flour you prefer. I want to make this small note because, from brand to brand, flours vary a lot in terms of liquid absorption; additionally, the size of the eggs used has a big impact.
What matters is that the dough is always workable, soft and absolutely not sticky. For this reason, I recommend trusting your hands: if you feel the dough needs it, add a little more flour. Conversely, if it seems too dry or hard to bring together, you can add a splash of milk until you get the perfect consistency.
- 4 cups flour
- 3/4 cup powdered sugar
- 7 tbsp vegetable oil
- 1/3 cup milk (At room temperature)
- 4 tsp baking powder
- 2 Eggs (At room temperature)
- 3/4 cup jam
Steps for the easy and spectacular biscuit colomba
In a large bowl, begin by mixing the flour, the sugar and the baking powder. Make a well in the center and add the previously beaten eggs, the milk and the oil.
Start mixing carefully until you obtain a homogeneous dough. If the dough turns out too sticky, add a little more flour until you reach the right consistency for working.Once the dough is ready, divide it into two equal parts. Roll out the first portion directly on the baking paper and cut the shape to resemble the colomba. Fill with the jam (or your preferred filling), taking care to stay away from the edges. Roll out the other portion reserved earlier and lay it over the jam. It is important to seal the edges well, so press with your fingers until it is properly closed.
To decorate, brush the surface with a little water or milk, then sprinkle colored nonpareils and arrange almonds around the outline of the colomba.
Once ready, bake at 356°F for 30 minutes or until golden brown.
I hope you liked this idea. Thank you for cooking with me. See you on the next kitchen adventure and thanks, as always, for your trust.
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Storage
The biscuit colomba keeps perfectly for 3-4 days if stored in an airtight container or under a glass dome, away from heat sources.
It’s a perfect dessert to prepare in advance for Easter breakfast or as a homemade gift, because the cookie-like texture tends to stabilize and become even more enjoyable the day after baking.
