Prep 35 mins
Cook 20 mins
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.
- 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
- 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.
It is getting to be that time of the year to make these delicious Italian "Eggs in a Basket". My Italian grandmother made these for me when I was a little girl and now my granddaughter and I make them together about a week before Easter. Start to gather your ingredients about a week ahead of time. I have found that food coloring dye works better than the expensive pellets that you can get in the stores. Remember that the more vinegar you use the stronger the color. Add a little oil to the mix and you get more of a marbled looking egg. The process from start to finish takes a few hours so plan ahead. When putting the baskets together don't forget to save a few strips of dough for the basket handles. There are so many ways to decorate these. We use tube frosting but what makes these so much fun is that you can get very creative by add sprinkles, jelly beans, etc. These are a cross between a cookie and cake. There isn't any yeast involved so even though it is Passover for our Jewish friends they can enjoy also without breaking their dietary rules.
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.
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?