Just in time for preparing these fantastic cookies to serve as a show-stopping dessert for your Easter table! Adorable egg-shaped cookies, symbolizing this celebration of rebirth, very easy to make with a creamy filling that simulates the egg yolk! Thanks to the powdered sugar on top, the egg white effect is guaranteed! In its classic version, the filling is usually based on pastry cream that you can freely choose if you don’t like vegan alternatives. However, I will show you a more delicate egg-free version with a pinch of turmeric to ensure the same final result! Even the pastry, a bit more crumbly being almond flour-based, varies from the traditional version, but its spicy flavor is truly unmistakable! To be clear, it’s the same one I’ve used and proposed in many of my other cookies here on the blog, and I hope you like it. These cookies will be really fun to make, especially with your kids, and if you don’t have an egg-shaped cutter, I’ll leave a link at the end of the recipe to buy it!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Portions: About 18 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup almond flour
- 1/3 cup brown sugar
- 1/4 cup butter (cold)
- 2 tbsp liqueur (I used cinnamon)
- 1 egg
- 1 vial almond flavoring
- 1/2 tsp baking powder
- 1 pinch salt
- 2 cups cups plant-based milk (can be replaced with whole or semi-skimmed milk)
- 1/3 cup brown sugar
- 1/3 cup cornstarch
- 1 lemon zest (untreated)
- 1/3 teaspoon turmeric powder
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 Mixing Bowl
- 1 Hand Whisk
- 1 Wooden Spoon
- 1 Rolling Pin
- 1 Saucepan
- 1 Bowl
- 1 Cookie Cutter
- 2 Plastic Wrap
- 1 Baking Sheet
- 1 Cooling Rack
- 1 Piping Bag
Steps:
Start by sifting and mixing the two flours in a mixing bowl with the baking powder (fig. 1).
Create a well in the center and break the egg into it, adding a pinch of salt (fig. 2). Also add the sugar and mix with a wooden spoon (fig. 3).
Add the cold butter cubes and work quickly with your hands to get a crumbly mixture (fig. 4). Add the almond flavoring and the liqueur last, then work the mixture for a few minutes* (fig. 5).
You should get a smooth and homogeneous mixture. Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30′ (fig. 6).
Meanwhile, prepare the cream following the steps from this RECIPE (fig. 7). Pour the cream into a bowl and let it cool with plastic wrap in contact at room temperature (fig. 8).
After the resting time, take the pastry from the fridge and roll it out with a rolling pin on a work surface between two sheets of parchment paper to a thickness of 1/8 inch (fig. 9). With a 2.5 x 2-inch egg-shaped cookie cutter, cut an even number of shapes (fig. 10).
In half of the shapes, make a central hole using the base of a pastry nozzle (fig. 11). Arrange the shapes on a baking sheet lined with parchment (fig. 12).
Bake in a preheated static oven at 356°F for 10′. They shouldn’t brown too much. Then take them out and let them cool on a rack (fig. 13). Once completely cool, distribute the pastry cream in the center of the whole eggs using a piping bag or a teaspoon, gently placing the shape with the hole on top so that they seal (fig. 14).
Dust with plenty of powdered sugar.
And voilà… your Easter egg cookies are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Easter egg cookies can be stored in the fridge tightly sealed inside an airtight container. You’ll find they taste even better the next day.
Tips and Suggestions
🟣 * The pastry, being made with almond flour, will be more crumbly than the classic buttery one you might be used to, so don’t worry if it initially seems difficult to form. It takes a few extra minutes of working to achieve a smooth and homogeneous dough ball.
🟣 Naturally, if you are more conventional and do not wish to lighten your preparation, you can prepare a regular pastry cream to fill your Easter egg cookies.
