I absolutely love the food available around the Easter time. It feels fun, festive, and like there is a bit more “color” involved. It also feels as if spring is around the corner. I like to bake around this time of the year, but a lot of the recipe can be quite elaborate… and let us be honest… we sometimes do not have the time for dough to be resting and lots of kneading action. This is where these delicious, easy (yet fun!) Italian Easter Cookies (uncinetti) come in.
These Italian Easter Cookies are the perfect addition to your holiday spread. They are light, fluffy, burst with the delicate flavor of lemon, and are sure to delight your tastebuds. However, do not let the name fool you – they have more of a cake- or scone-like texture than a typical cookie one. Get ready to savor an Italian treat… in a slightly changed way. Because you know me – this one does not use industrial sugar and I made them gluten-free for you!
The great one with these cookies is that you can get the entire family involved. Decorating is so fun and easy, and a treat for everyone. And just like that you have a fun activity planned, as well as cute cookies.
Tips For Baking These Italian Easter Cookies
We are using the same flour in these cookies, as I did in some of my other popular baking recipes (for example Pan de Yuca). Cassava flour has several qualities that make it perfect for gluten-free baking. First off, you can pretty much swap it 1:1 with white flour. It does not alter the taste of the end product, it is light, fluffy, and binds really well (when using a binding agent). It also contains resistant starch, which may be beneficial for your gut, but can also be quite filling. So you will likely consume less of the end product than you would with glutenous flour. As with all gluten-free flours, it does not matter how long you knead the dough as there is no gluten that reacts or makes it starchy. You also need to let the baked good cool completely, else it will look like it was undercooked/baked.
Decorating These Italian Easter Cookies
I used festive sprinkles as my decoration of choice. I would also imagine that they would work well with a glaze and some lemon zest sprinkled on top. You could also make the glaze out of white chocolate for a more indulgent treat.
How Can I Adjust this Recipe to my Dietary Requirements?
This recipe is vegetarian, and gluten-free. As it uses eggs and ghee, it is not suitable for the vegan lifestyle. Due to the flour and (non-industrial) sugar, it is not suitable for the paleo lifestyle.
Similar Recipes on the Blog
Are you looking for more gluten-free baking recipes? Look no further, there are some awesome, super-delicious, and easy options right here:
- Chewy Double Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Lemon Chia Cookies
- Chocolate Hazelnut Brownie Bites
- Crunchy Ginger Cookies
Whether you are spending the holiday with family and friends, or simply wanting to experience with some new baking recipes – I hope you enjoy this one as much as we do over here! Served best with a cup of tea or real good Italian coffee. ENJOY! This recipe is inspired by A Head of Thyme’s Italian Easter Cookies.
Italian Easter Cookies
20
servings17
minutes14
minutes1
hourThese delicate, delicious, easy, and fluffy, and easy to make. Enjoy these delicious, gluten-free cake-like cookies!
Ingredients
- For the Italian Easter Cookies
2 cups (240 gr.) cassava flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (80 gr.) coconut sugar
1/2 cup (115 gr.) ghee
2 eggs
Lemon zest and juice of a lemon
2 tbsp non-dairy milk
- For the glaze
1/2 cup (100 gr.) xylit
2 tbsp lemon juice
Festive sprinkles
How to
- For the Italian Easter Cookies
- Preheat your oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Line a baking tray with parchment paper
- In a bowl, combine the cassava flour, baking powder, and salt and mix. In a seperate bowl, combine the coconut sugar, ghee, eggs, and lemons zest and juice. Mix well until light and fluffy. Then add the flour mixture to the sugar/egg/ghee mixture. The dough should come together easily but will likely appear a bit dry. I added 2 tbsp of non-dairy milk, which brought together the dough perfectly
- With a small cookie scoop, or your slightly we hands, form individual cookies. Bake for 12-15 minutes, or until golden on the outside and slightly cracked. Take out of the oven and let cool completely before continuing with the next step
- For the glaze
- In a small blender or coffee grinder, grind the Xylit into a powder, and add to a small bowl. Pour the lemon juice on top, and mix well
- For decorating, I used a brush to brush each individual cookie and then sprinkled the sprinkles on top. Let dry completely. For storing, I recommend not stacking the cookies on top of each other, as it will break the glaze. These also freeze well (again, in a single layer). Serve as a dessert, or with coffee or tea throughout the day, and ENJOY!
