Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, whisk together the flour and baking powder. Set aside.
In another mixing bowl, whisk together the eggs, sugar, oil, zest and vanilla.
Add in the dry ingredients and mix with a spoon or an electric mixer until a dough forms.
Lightly flour a work surface.
Take a golf ball sized piece of dough and roll it into a ball. Press down on the ball with your palm and flatten it. Flatten out the edges with your fingers until you have a circle about 4-5 inches wide. Transfer to the parchment lined baking sheet.
*It is much easier to make the baskets directly on the baking sheet i style moving them once they are made.
Take two pieces of dough about 1/4 Cup each. Roll both pieces into a rope about 11-12 inches long. Connect the pieces at one end and twist them. Connect the twisted pieces at the other end. Form the twisted pieces into a circle and place them on top of the flattened circle.
Place the dyed egg in the center of the basket.
Take two small pieces of dough and roll them into a rope about 1/4 inch thick and 5-6 inches long. Twist the pieces and join them ends making a thin, twisted rope.
Fit the twisted rope over the egg and gently press it onto either side of the dough.
Bake the baskets for 20 minutes or until they just begin to brown. Cool completely before glazing.
To make the glaze:
In a small bowl, whisk together the confectioners sugar and Sambuca until smooth.
Spoon the glaze over the baskets and decorate with nonpareils.