Cuddura cull’ova (Sicilian Easter Cookies)
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 600g |
| Lard (Strutto) | 150g |
| Sugar (Zucchero) | 200g |
| Eggs (Uova) | 210g |
| Lemon zest (Scorza di limone) | 1 |
| Baking powder (Lievito in polvere) | 8g |
| Egg for egg wash (Uovo) | 1 |
| Colored sprinkles (Codette colorate) | q.b. |
| Eggs for decoration (Uova) | 10 |
Instructions:
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Prepare the dough: Begin by placing the all-purpose flour in a large mixing bowl. Add the sifted baking powder and sugar, followed by the lard. Mix these dry ingredients together. Add 210g of eggs and lemon zest to the bowl, and start mixing the ingredients with your hands, incorporating them gradually. Continue kneading the dough in the bowl until it starts to come together.
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Knead the dough: Once the ingredients are well mixed in the bowl, transfer the dough onto a flat surface. Knead the dough for about 10 minutes until it becomes smooth and homogeneous. The dough will be soft and pliable, but it shouldn’t be sticky. If it feels too sticky, add a little more flour, but be careful not to overdo it. You want the dough to stay soft but manageable.
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Shape the dough: Once the dough is ready, cover the remaining dough to prevent it from drying out. Take 90g of dough and divide it into three equal portions. Roll each portion into a small log, using a bit of flour to prevent sticking. Each log should be about 1 cm thick and of equal length. Once all three logs are formed, arrange them into a braid, pressing the ends gently to seal them together.
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Add the egg decoration: Clean the eggs that will be used for decoration and gently dry them with a paper towel. Position one egg in the center of the braided dough and gently press down to secure it. Now, take a small portion of dough and roll it into a thin log. Cut the log in half, and place it over the egg in the shape of a cross. Press the dough down to ensure it adheres properly to the egg.
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Complete the cookies: Continue this process until you’ve used up all the dough, forming 10 individual “Cuddura” (Easter cookies). As you shape each piece, place them on a baking sheet, making sure to leave a little space between them.
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Egg wash and decoration: Brush the top of each Cuddura with the remaining beaten egg to give them a golden finish once baked. Sprinkle colored sugar sprinkles on top for a festive touch.
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Bake the Cuddura: Preheat the oven to 200°C (392°F) with the heat set to static (no fan). Place the Cuddura in the oven and bake for 20-25 minutes, or until they turn golden brown. Keep an eye on them, as oven temperatures can vary.
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Cool and serve: Once baked, remove the Cuddura from the oven and allow them to cool on a wire rack. These delightful Sicilian Easter cookies are now ready to be enjoyed by all.
Tips:
- For a slightly different flavor, you can add a touch of cinnamon or vanilla to the dough.
- These cookies are perfect for Easter celebrations, making them a beautiful and delicious treat to share with family and friends. The eggs on top symbolize new life, making them an integral part of the Sicilian Easter tradition.
Enjoy these sweet, festive Cuddura cull’ova with a cup of coffee or as a special treat for any occasion.
