Looking for Easter baking inspiration? Fill the biscuit tin – 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.
Hot cross cookie
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.
Maltese Easter biscuits (figolli)
These marzipan-filled biscuits have been made for centuries in Malta, 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.
Chocolate diamond biscuits (mostaccioli pugliesi)
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.
White wine and olive oil crackers (taralli al vino)
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!
Kileche (Assyrian cookies)
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.
Russian spiced biscuits (pryaniki)
Pryaniki are Russian spiced biscuits that are similar in texture to a honey jumble and are commonly made for festive occasions.
Greek Easter biscuits (koulourakia paschalina)
These simple, golden biscuits will keep for up to 10 days so they are great for making ahead of Easter gatherings.
Italian knot biscuits (uncinetti)
Hailing from southern Italy, these soft, knot-shaped Easter biscuits take their name from the word for crochet.
Ma'amoul (Syrian semolina biscuits)
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.
Biscuits with fig and cocoa jam (biscotti con marmellata di fichi e cacao)
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.
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