Very very big italian easter biscuit (scarcella). Scented with almond and anise, these Italian cookies are delicious and great fun to make. Scarcella is an Easter cake originary from Puglia. In a bowl, beat the eggs until pale yellow.

You can do Easter bunny, Easter dove or Easter basket (you can download and print some of the shapes using links below this recipes). Once scarcelle are out of the oven let them cool lightly. Cover each not yet decorated scarcella with the glaze and color sprinkles. You can have Very very big italian easter biscuit (scarcella) using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Very very big italian easter biscuit (scarcella)

1. Prepare 500 grams of flour.
2. It's 200 grams of sugar.
3. It's 200 grams of margarine.
4. It's 2 of eggs.
5. It's 3/4 tbsp of sodium bicarbonate.
6. Prepare 1 box of little comfits.

Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been.

Very very big italian easter biscuit (scarcella) instructions

1. Preheat oven to 180°C.
2. Mix all the ingredients but the comfits and let the mixture rest for 30 minutes.
3. Give the mixture the wshape you like the most and decorate it.
4. Cook for 30 minutes.

Photo "Scarcella, south italian pastry for Easter" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The torta pasqualina (a savory pie for Easter) from Liguria in northern Italy, and the scarcella (a playful pastry) from the south rank among the most classic of Italian Easter dishes. Pasqualina likely originates in medieval Italy. It has a deliciously soft yet flaky shell that. Italian Easter Cookies are a tradition in almost every family.