Italian Easter Egg Basket (Pupa Cu L'ova)

READY IN: 55mins
Nick F
Recipe by Chef 468640

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.

Top Review by Nick F

Great recipe. Fairly easy to mix up. If doubling, you may want to do a batch at a time since this requires a lot of dry ingredients. Tastes like I remember though but I'm curious to compare to a family recipe. Like noted, freely substitute the anise extract if you don't enjoy. Leave about a 1/2 cookies worth of dough for the basket "handles". Mine turned out large and required extra time in oven. I frosted mine after cooling using a variation of (adding a little color and lemon extract for flavor)

Ingredients Nutrition


  1. Thoroughly mix first two ingredients.
  2. Add eggs one at a time and completely mix after each.
  3. Add the extract and beat until smooth.
  4. Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
  5. Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
  6. 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. Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
  8. Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.

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