Egg hunt… with Alpe Pragas jam

What a beautiful holiday, Easter! The festival of rebirth, of spring knocking on doors, of flowers and buds that return to color the world.

Unfortunately, over time many of the ancient traditions have been lost. So, from north to south, from east to west, we all find ourselves celebrating Easter in the same way, without paying much attention to what is put on the table or what is celebrating.

The traditional egg hunt

A beautiful tradition that has persisted from ancient times is the hunt for eggs. Used mainly in Northern European countries, it provides for the little ones in the family to compete in a real treasure hunt, where the latter is nothing more than a rich basket full of chocolate eggs and such.

At lagAlpi, however, we always have an eye on the palate and good and healthy eating. So, instead of using the classic industrial chocolate eggs found in every supermarket, we propose you create a lovely basket filled with eggs ... made with your own hands!

The cookies recipe with Alpe Pragas jam

These are delicious shortbread biscuits with an exceptional ingredient, the Alpe Pragas jam . A product, the latter, of outstanding quality and with an authentic and genuine flavor, the manufacturing process of which is done by hand and does not require the use of any additives, preservatives, or artificial colors.

To make it tastier to the little ones, we propose here to dress them with the Raspera raspberry jam , but you can indulge yourself with the thousand flavors you find in the shop.

All that remains is to move on to the recipe. Let us know if you did it and how you found it! Happy Easter to all!

Ingredients
  • 300 g flour 00

  • 150 g butter

  • 150 g sugar

  • 1 egg (big)

  • 1 yolk

  • q.b. lemon zest (grattugiata)

  • q.b. jam

  • q.b. icing sugar

Preparation
  1. To prepare the shortcrust pastry, mix flour and sugar and arrange them in a heap on a pastry board; in the center, put the butter into small pieces and the eggs and the lemon zest; work the ingredients quickly your hands until the dough is smooth and homogeneous.
  2. Work the dough quickly, which must be soft and homogeneous; if you need more flour, add it during processing. Then, let it rest for about 20 minutes in a cool place.
  3. Roll out the dough with a rolling pin into a sheet of the thickness you want. If you wish to tall and soft biscuits, leave them thick; if you prefer them more crumbly, roll them out thinner.
  4. Using molds or freehand, make the shape of an egg. In the middle of the forms thus obtained, a central part of the biscuit is carved. Place them on a non-stick pan or lined with parchment paper.
  5. Bake the Easter biscuits in a preheated oven at 180 ° for about 15-18 minutes, depending on the thickness you have made.
  6. When they are golden brown, take them out of the oven, let them cool, and stuff the whole part of the biscuit by placing a teaspoon of jam, covering with the other carved biscuit, and sprinkling with it icing sugar. Arrange on a serving plate.