Easy homemade Gluten-free Easter Bunny Biscuits

Mix all dry ingredients: flour, baking powder, sugar and salt in a bowl.

With a fork, mash the ricotta and add it to the mixture with the flour. Start kneading, working all the ingredients together.

Add the grated rind of a lemon and form a ball with the dough.

Divide the mixture into balls slightly larger than a walnut.

Form loaves about half a centimetre thick and 20 cm long, then twist and form braids.

Widen the bottom part, taking into account the size of your eggs. Try to make the opening slightly larger so that when they puff up in the oven, they don't close all the space.

Place them well-spaced on the tray lined with baking paper.

Preheat the oven to 160° and in the meantime beat the egg and brush the surface of the biscuits.

Sprinkle with a little sugar and bake for about 20 minutes.

When they are golden, remove them from the oven and leave them to cool.

At this point, while the biscuits are still hot, put the eggs in the hole you had prepared, in this way, the heat will help the eggs to stick to the bunny.

You can store them in an airtight container for a couple of days or eat them immediately. Enjoy!