https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Baking Pastry
  • Italian Easter Egg Cookie with Eggs

Italian Easter Egg Cookie with Eggs

Posted on Feb 27th, 2023
by Chef's Pencil Staff
Categories:
  • Baking Pastry
  • Cookies
  • Easter
Italian Easter Egg Cookies with Eggs

Cudduraci, also called colluraci, collure or cuddhure, are traditional Italian Easter cookies from Calabria, the famous Southern Italian region which occupies the southern tip of Italy.

These cookies are also popular in other Southern Italian regions where they are found under different names: in Sicily they are called pupi cu l’ova, and in Puglia scarcelle.

They are shortbread cookies formed into various shapes: rabbits, doves, bells, fish, baskets, all of which carry one or more hard-boiled egg in the center.

Cudduraci have a very romantic history: maidens used to give them to their sweethearts as a symbol of their love. The eggs, in fact, represent prosperity, fertility, rebirth and good luck. It’s a popular Italian Easter treat as many families bake these cookies as a symbol of good luck.

Enjoy this traditional Italian Easter egg cookies with a hard-boiled egg in the center.

Italian Easter Egg Cookies with Eggs

Italian Easter Egg Cookies with Eggs

Chef’s Pencil Staff
No ratings yet
Print Recipe Pin Recipe
Course Easter Dish
Cuisine Italian
Servings 10 cuddures

Ingredients
  

  • 1 kg 00 flour or all-purpose flour
  • 300 g butter or lard
  • 350 g sugar
  • 5 eggs
  • lemon and orange zest
  • 2 packets baking powder about 32 g
  • a pinch of salt
  • 10 hard-boiled eggs
  • colored sprinkles

Instructions
 

  • Boil the 10 eggs and let them cool.
  • In a large bowl put the flour, sugar, baking powder, and grated zest of one medium lemon.
  • Add the lard and 5 uncooked eggs and knead the ingredients with your hands. When it’s well mixed, transfer the dough to a work surface or pastry board and knead again until the mixture becomes homogeneous. The dough shouldn’t be hard, but quite soft and not sticky.
  • Take 1/6 of the dough and cover the remaining dough to prevent it drying out.
  • Divide the 1/6 into 3 parts and roll them to form sticks, thicker than 1 cm and all the same length.
  • At one end, lock the sticks, form a braid, and then lock the other end.
  • Transfer it gently onto the oven pan and pull the two ends together to form a circle. Take one boiled egg and place it in the center. Press gently to fix it in place.
  • Take a small portion of dough, form a stick, and divide it into two equal pieces. Put the new formed sticks over the egg forming a cross, and press the ends of the sticks down gently so they adhere to the braid.
  • Repeat the process with the remaining dough, then brush them all with egg yolk and decorate with colored sprinkles.
  • Preheat the oven to 390°F and bake them for about 20-25 minutes. Cool before serving.

Notes

Cuddura cull'ova
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.