📋Italian Easter Cookies

These Italian Easter cookies are a tradition in the southern regions of Italy, they are easy to make and have different fun shapes. The perfect baking project to do with the children.

Course Dessert

Cuisine Italian

Keyword Calabrese easter cookies, Cudduraci, Easter cookies

Prep Time 20

Cook Time 35

Servings large cookies

Calories 507kcal

Author Laura Tobin

Equipment

Ingredients

⅔ cup butter at room temperature
1 cup caster sugar
3 fresh eggs
2 cups flour
2 tablespoon baking powder
1 fresh eggs extra for egg wash
sprinkle of praline
fresh eggs whole and uncooked to put over the cookies

US Customary - Metric

Instructions

Mix all the ingredients with an electric mixer, make sure the butter is at room temperature
⅔ cup butter at room temperature, 1 cup caster sugar, 3 fresh eggs, 2 cups flour, 2 tablespoon baking powder
Shape the dough into a large ball and take each time a piece of dough to make different shapes.
Shape the cookies and place them on parchment paper in a baking dish
fresh eggs
Brush the top with 1 egg wash
1 fresh eggs
Sprinkle with colored sugar sprinkles
sprinkle of praline
Bake for 35 minutes at 355 F - 180 C
Place in a basket and serve. They will last for a week

Video

Notes

Butter should be a room temperature, not melted
Once you mix the flour with the baking powder you need to make and bake the cookies within the hour otherwise the baking powder will lose it rising effect
In this recipe, I used orange zest but you can use whatever you prefer: lemon zest, vanilla, almond extract, orange water blossom.
Place the cookies on the baking tray at a distance as they will rise while cooking
You do not need to pre cook the eggs placed for decoration, they will cook in the oven
Don't keep the dough in your hands for a long time otherwise the dough will become too mushy
Store the cookies in an airtight container and they will last for the week

Nutrition