Ingredients
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1
-
16
-
6
-
2
-
6
-
6
-
6
-
-
-
-
-
-
-
-
Directions
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.,Are the eggs actually edible or do they just get discarded?
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Steps
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1
Done
|
Thoroughly Mix First Two Ingredients. |
|
2
Done
|
Add Eggs One at a Time and Completely Mix After Each. |
|
3
Done
|
Add the Extract and Beat Until Smooth. |
|
4
Done
|
Whisk Flour and Baking Powder Together and Add to Egg Mixture Just Enough to Make a Workable Dough. |
|
5
Done
|
Roll a Piece of Dough Into a Ball and Flatten It to Make a 4-Inch Diameter Round Onto Cookie Sheet. |
|
6
Done
|
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. |
|
7
Done
|
Repeat Until All Six Eggs Are Used Up and Bake at 350 Degrees F. 20-25 Minutes or Until Golden Brown. |
|
8
Done
|
Leftover Scraps of Dough Can Be Shaped Into Cookies and Baked Along With the Egg Baskets. |
