Looking for ? Fill the – or make lovely gifts – with these Easter biscuit recipes from global cuisines. From timeless recipes passed down through generations, or modern concoctions, these recipes are great for baking together as a family.
The traditional bun gets a makeover. This fun and crumbly cookie version is still full of spice and with the signature cross piped over the top, this is a delicious way to get festive.
Credit: China Squirrel
These marzipan-filled biscuits have been made for centuries in , traditionally eaten on Easter Sunday. Made with a lemon zest and orange blossom water-scented pastry and filled with marzipan, this recipe uses a bunny shape, but you can use any shape of biscuit cutter.
Maltese Easter biscuits (figolli) in a bunny shape with icing and Easter eggs on top
Mostaccioli are popular at Christmas, Easter and other special occasions. With nutmeg, cinnamon, cloves, orange peel and vincotto in the dough, this recipe for the popular unleavened biscuits is made especially festive with a coating of chocolate.
Mostaccioli pugliesi Credit: courtesy of Paola Bacchia
These crisp, savoury Italian biscuit rings are traditional at Easter. Serve with a cheese platter, give as gifts in bags or, as Silvia Colloca suggests, just snack away!
Credit: White wine and olive oil crackers (taralli al vino) (Cook like an Italian)
This treasured family recipe for a shaped Assyrian cookie popular at Easter, Christmas and other celebrations features walnut or date fillings in a tender dough.
Kileche (Assyrian cookies) Source: SBS / SBS Food
Pryaniki are spiced biscuits that are similar in texture to a honey jumble and are commonly made for festive occasions.
These simple, golden biscuits will keep for up to 10 days so they are great for making ahead of .
Credit: Anson Smart
Hailing from southern Italy, these soft, knot-shaped Easter biscuits take their name from the word for crochet.
Credit: Kylie Walker
Ma’amoul, shaped, filled biscuits with semolina and flour dough filled with pistachio, date or walnut, and flavoured with orange blossom water, are popular for both Easter and Eid, says Racha Abou Alchamat, who has shared her recipe for a date and nut-filled version.
Credit: Tammi Kwok
Biscotti - twice-cooked Italian biscuits - come in many shapes and flavours. These, with a twist of fig jam and cocoa mixture in them, have a festive feel perfectly suited to an Easter gathering or gifting.
EATER BAKING
Chocolate brioche buns
