Italian Easter Egg Basket (Pupa Cu L'ova)

Chef 468640's Note:

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.

• Total Time: 55 mins
• Prep Time: 35 mins
• Cook Time: 20 mins

Ingredients:

Servings: 5

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

Directions:

1. Combine first 2 ingredients until light and fluffy. Add eggs one at a time and mix thoroughly after each. Add the extract, mix thoroughly. Whip flour and baking powder. Add enough flour mixture to make a workable dough. Take a small amount of dough, roll into a ball, flatten it to make a 4-inch diam. round onto baking sheet. Place an egg in the center, rollout "rope" 1/4 inch dia. dough and cut 2 pieces, long enough to crisscross over the egg and seal the edges to the round. Repeat until dough is used up and bake at 350 degrees for 20-25 minute or ubtil golden brown.

Reviews

[lmjortho_12012131]

Haven't tried these yet, but plan on it over the next couple days. To have the eggs peel easy, put them in a pot with cold water, bring to a boil. After the water begins to boil, turn off and leave in the pan for 12 mintues. Drain water and crack eggs, put in ice cold water to cool for 15 minutes and the peel should come off.

[lnm477]

Great recipe!!! Thank you Chef for sharing it. Made these Saturday for the first time. Very easy to make. Only two suggestions to help: 1- Color a dozen Eggs. (I made mine smaller than his suggested size and they were exactly as I remembered the ones I got from my aunt as a kkid.) 2-Start the recipe with beaters on the mixer then switch to dough hooks after adding the flour. I only have one complaint. The eggs stuck to the shell. Does anyone have any suggestion how to get the shell to peel easily?