Colombine Easter cookies are a simple and delicious idea to bring a homemade treat to the table during spring celebrations. Shaped like a dove and scented with almond, these are wholesome, easy-to-make cookies, perfect for breakfast or to accompany afternoon coffee or tea.
Thanks to their delicate shape and intense flavor, they also make a lovely gift: just package them in a clear bag with a colored ribbon. With a few steps you’ll get crumbly, fragrant cookies that everyone will love… try them yourself, you can decorate them with simple powdered sugar or with a colored glaze.
Here are more delicious ideas for Easter:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Seasonality: Easter
- Energy 103.86 (Kcal)
- Carbohydrates 15.50 (g) of which sugars 6.09 (g)
- Proteins 1.96 (g)
- Fat 4.16 (g) of which saturated 2.54 (g)of which unsaturated 1.54 (g)
- Fibers 0.30 (g)
- Sodium 4.50 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 5 1/2 tbsp butter
- 1 egg (large)
- 1 egg yolk
- 2 tsp baking powder
- Half teaspoon almond extract
- lemon zest (or orange, to taste)
- powdered sugar
Tools
- Baking sheets
- Parchment paper
- Stand mixer
- Small saucepan
Preparation
Melt the butter in a small saucepan and let it cool to room temperature.
Place the egg, the egg yolk and the sugar in the stand mixer. Mix with the paddle attachment, then add the melted butter, the almond extract, the grated zest of half a lemon and combine.
Add the sifted flour and the baking powder in 2-3 batches, continuing to mix with the paddle until you obtain a homogeneous dough, a little softer than a classic shortcrust pastry.
Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour.
After resting, divide the dough into 20 portions, weighing about 0.9 oz (25-26 g) each.
Divide each piece into 2 small little cylinders. Using a finger, create an indent in one of the ropes, then place the second, bent into a U, on top (1).
Continue in this way until the dough is used up, and place the colombine on 1 or 2 baking sheets, lined with parchment paper (2).
Finally, generously dust the surface with powdered sugar (3).
Put the cookies in a convection oven at 338°F (or conventional at 356°F) and bake for 16-17 minutes. Adjust the time based on your oven; the colombine should be dry and lightly golden.
The colombine cookies are ready: remove them from the oven, let them cool and dust with more powdered sugar if desired, or with a glaze (white or colored).
Tips and notes
You can scent the dough with lemon or orange zest or with vanilla extract. Do not omit the almond extract because it gives the classic colomba aroma.
With the same dough, you can also make classic cut-out cookies using themed cookie cutters (dove, egg, etc.).
If you don’t have a stand mixer, you can mix by hand in a bowl, or use a food processor.
FAQ (Questions and Answers)
How should colombine cookies be stored?
They keep well for up to 5-6 days if stored in a tin or glass container.
