Italian Easter Egg Baskets Recipes

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ITALIAN EASTER EGG BASKET (PUPA CU L'OVA)

This is a traditional treat brought over from Italy which is made for the celebration of Easter. I have fond memories of my mother making this each year. I don't know how to describe this tasty treat. It's not a cake nor is it a cookie. It's somewhere in between. All I know is that I like it, it's delicious and I enjoy it very much Please feel free to alter this recipe in any way. For instance, some people prefer almond flavoring instead anise. Whatever suggestions or changes you make in either the quantities of ingredients or methods please let everyone know the results through the "Comments" section. I'm sure that any recipe can be improved upon.

Provided by Chef 468640

Categories     Dessert

Time 55m

Yield 6 Baskets, 6 serving(s)

Number Of Ingredients 7



Italian Easter Egg Basket (Pupa Cu L'ova) image

Steps:

  • Thoroughly mix first two ingredients.
  • Add eggs one at a time and completely mix after each.
  • Add the extract and beat until smooth.
  • Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
  • Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
  • Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
  • Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
  • Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.

1 cup sugar
16 tablespoons butter
6 eggs
2 teaspoons anise or 2 teaspoons your favorite extract
6 cups flour
6 teaspoons baking powder
6 eggs, uncooked, dyed

ITALIAN EASTER COOKIES

Ice with colored icing and sprinkles if you like.

Provided by Kelly

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 48

Number Of Ingredients 15



Italian Easter Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
  • Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
  • To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 20.8 g, Cholesterol 21.9 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 83.2 mg, Sugar 13 g

½ cup butter
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup milk
¼ cup vegetable oil
3 ¾ cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
½ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring

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