I did not have to think long about the shape of these cookies. Easter just would not be Easter without plenty of eggs! I made this Easter egg cookie –my variation of the classic tarallo cookie from Italy– with aniseeds. Not only do they give the cookie a nice taste and smell, they also make the little eggshell speckles. This Easter egg cookie is a very easy cookie to bake. Even easier than its Italian original because I did not want to hide the speckles under a glaze. But if you are desperately in need of an Easter chocolate fix you can always dip the cookies into some melted dark or white chocolate.
Easter egg cookie
for about 40 cookies
250 grams flour + extra to sprinkle
pinch of salt
1/4 teaspoon baking powder
50 grams softened unsalted butter
2 small eggs
1 small egg yolk
90 grams sugar
½ the rind of an organic lemon (unwaxed)
1 teaspoon aniseeds
Mix the flour with the sugar, the salt, and the baking powder. Add the butter and blitz in the food processor until the mixture resembles fine breadcrumbs.
Mix in the eggs, the egg yolks,the grated lemon rind and the aniseed and quickly bring together into a ball.
Wrap the dough in cling film and leave to rest in the fridge for about 30 mins.
Preheat the oven to 175°C/350°F. Sprinkle your work surface with some flour and divide the dough into pieces of about 10 grams. Roll them into an egg shape and put them on a cookie sheet lined with baking paper.
Bake them in the middle of the oven for about 15 mins. until light brown.
Take out of the oven and leave to cool on the cookie sheet.
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