These delicious Easter Cookies filled with Nutella – BIMBY are easy to make and perfect for celebrating with flavor and sweetness, combining Easter tradition with a touch of modern indulgence. You can also make the egg-shaped Easter cookies without a Bimby.
A fragrant, buttery shortcrust pastry that hides a creamy Nutella center, sure to win over the palates of both adults and children. Their shape can vary depending on the cutter you have available: from simple eggs to delightful Easter silhouettes like bells or bunnies, making them not only tasty but also attractive. For this reason, by changing the shape you can prepare them for any occasion throughout the year.
Easy to prepare and perfect to share with friends and family, these cookies are ideal to enrich your Easter table or to give as charming gifts.
I filled them with hazelnut spread, but you can use whatever you like: from pistachio cream to jam — let your imagination run wild!
Also check out all my AIR FRYER recipes.
No ideas for dinner? Copy mine! Subscribe to the WhatsApp Channel to always stay updated on my recipes.
DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Cooking time: 12 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 egg
- 7 oz butter
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
- as needed Nutella®
Tools
- Cookie cutters
Steps for Easter Cookies filled with Nutella – BIMBY
Place the sugar in the mixing bowl and pulverize for 15 seconds at speed 10, then scrape it down to the bottom with a spatula.
Add the butter in pieces, the flour, a pinch of baking powder, the egg, the salt and the vanilla extract, then mix: Knead (Dough) for 30 sec.
Transfer the dough to a work surface and, using your hands, compact it into a ball. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 356°F and line a baking sheet with parchment paper. Take the shortcrust pastry out of the fridge, remove the plastic wrap and roll it out with a rolling pin, using a little flour if needed; if you prefer, you can also roll it between two sheets of parchment paper. Roll to a thickness of about 1/6 inch (0.16 in).
Now, using an egg-shaped cookie cutter, cut out the cookies and rework the scraps to get more. With a smaller cutter, make a hole in the center of half of the cookies.
Place the cookies on the baking sheet and bake in a preheated oven for 10-12 minutes.
Remove them from the oven and let them cool completely, then fill the half without a hole with the hazelnut spread and top with the cookies that have the hole.Dust with powdered sugar and serve.
FAQ (Questions & Answers)
Can I change the filling?
Yes, of course! You can replace the Nutella with pistachio cream or jam.
