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Sicilian Bread Basket Easter Cookie

----- Original Message -----
From: Merry
To: phaedrus
Sent: Monday, April 17, 2000 22:54
Subject: Easter Cookie

> Please do you have any recipe for Italian Easter Cookie made with a white
> icing frosting and made into a basket.

Hi Merry,

Here it is. Happy Easter!


Easter Egg Bread Basket

This Sicilian tradition occurred in many Italian families both here after
immigration and before in the old country.  In fact, you can see them in
Italian bakeries just before Easter. They symbolize tradition and culture of
our ancestors.

Color eggs first, set oven for 350F. Line 2 cookie sheets with foil - makes
6 baskets.

6 cups all-purpose flour, sifted
4 1/2 teaspoons baking powder
1 cup sugar
colored sprinkles
1 cup corn oil
1 1/3 teaspoons vanilla
7 eggs
milk & egg white, for brushing.

To color the eggs boil a half cup water for each color and add 1 teaspoon
vinegar.  Add 10 drops of the food color, roll the egg in water solution.
Take pan off stove and let eggs dry on a spoon.

Combine sifted four, baking powder and sugar and set aside.  Beat together
the eggs, oil & vanilla. Knead with spoon while adding dry mixture to egg
mixture a little at a time. Knead with hands on a clean surface until evenly
mixed. Be sure not to over knead! On tine lined with foil, carefully shape a
cupful of dough into a basket shape. Place the colored eggs in center and
cover with a small piece of rolled dough, sealing edges to basket. Using
your hands, roll a 1" wide and  6"long piece of dough lengthwise and curve
to resemble basket handles.  Brush the basket with egg white and apply
sprinkles, then brush with milk.

Bake 20 minutes at 350F on foil lined cookie sheet. Let cool before
removing with wide spatula. Serve or give on paper plates with decorated
border. Wrap in plastic, tie with colored ribbon for a traditional and
unique Easter cookie gift! Makes 6 baskets.
Easter Bread Basket

Heat oven to 350 degrees. Grease the outside of an ovenproof bowl and place
in the freezer. Take 2 - 1 lb. loaves of frozen bread dough and roll it to
1/4" thickness.
Cut the dough into 1/4" strips and braid. Refrigerate all but two strips on
a large cookie sheet to make the handle of the basket.
Place an oven-safe bowl, rim down, on a small cookie sheet and starting at
the bottom, quickly wrap the braided strips in a continuous spiral around
the bowl.
Brush the braids with beaten egg whites and bake 35 minutes or until golden
brown. Carefully remove bowl and place basket right side up on a cookie
sheet. Brush inside with beaten egg whites and bake an additional 10
Make the handle by wrapping the two refrigerated dough strips around a 16"
length of florist's wire. Bend dough in a U-shape. Brush with egg whites and
place on cookie sheet and bake 12-15 minutes or until golden brown. when
cool, place handle on basket using toothpicks.

-- Easter Basket Cookie Centerpiece

1 1/4 c. blanched almonds or walnuts
1 1/2 c. butter or margarine, softened
2 1/2 c. confectioners' sugar
1 tsp. almond extract or 2 tsp. vanilla
2 eggs
3 3/4 c. flour
1/4 tsp. salt
1 1/2 c. chopped M&M's plain chocolate candies

Decorating Glaze

Toast nuts at 350 degrees for 10 minutes. Process in blender or food
processor until ground; set aside. Beat butter and sugar until fluffy; beat
in extract and eggs. Stir in flour, salt and nuts, mixing well to form
dough. Stir in chopped candies. Form 1/2 cup dough into a 5 inch solid
circle, 1/2 inch thick, on greased cookie sheet to form the bottom of
basket. Roll small handfuls of dough into 1 inch ropes; form ring, 6 inches
in diameter, on greased cookie sheet. Repeat with remaining dough forming
four additional rings, 7, 8, 9 and 10 inches in diameter. Pat each ring 1/2
inch high, 3/4 inch wide. Bake at 350 degrees for 20-25 minutes or until
edges are light golden. Carefully remove to wire racks to cool. To assemble,
place solid circle on 12 inch serving plate, drizzle glaze around edge of
circle. Place smallest ring on circle; drizzle with glaze. Top with next
largest ring; glaze. Continue with remaining rings and glaze. Decorate, if
desired, with additional candies. Makes one centerpiece. Decorating Glaze:
Gradually combine 1 1/2 cups confectioners' sugar with about 2 tablespoons
warm water, mixing until smooth and of desired consistency.

Black Pepper Cookies

Grama  Lollis'  Christmas  Black  Pepper  Cookies

 Ingredients :
 1 c. butter (soft)
 1 1/2 c. sugar
 2 tsp. baking soda
 2 c. flour
 1 egg (beaten)
 2 tbsp. light corn syrup
 1 tsp. each cloves, ginger, cinnamon
 Black pepper

 Preparation :
    Cream butter, sugar with eggs and corn syrup.  Sift flour with
 spices and soda. Combine.  Chill.  Roll on floured surface.  Cut
 with fancy cutters.  Bake until golden, 350 degrees, 5-10 minutes.
 Ice if desired.
 Italian  Pepper  Cookies

 Ingredients :
 2 to 2 1/2 c. flour
 1 tsp. salt
 2 tsp. black pepper
 4 eggs
 3 tsp. fennel seeds
 4 tsp. baking powder
 1/2 c. cooking oil

 Preparation :
    Put flour in a bowl, make a well and add oil, eggs, black pepper,
 salt, fennel seeds, and baking powder.  Mix with a wooden spoon to
 form a large ball, then just take a pinch at a time and twist or
 braid.  Can be made large or small.  Place on ungreased cookie
 sheet. Bake at 350 degrees for 15-20 minutes.
 Italian  Pepper  Cookies

 Ingredients :
 10 c. flour
 1 tbsp. salt
 2 tbsp. coarse black pepper
 2 c. hot water
 1/4 c. anisette
 3 pkgs. yeast
 2 tbsp. sugar
 3-4 tbsp. fennel seeds
 1 3/4 c. oil

 Preparation :
    Combine all ingredients.  Mix well and let rise for 1 hour.  Roll
 into rings and brush with water.  Bake on greased cookie sheet at
 350 until golden brown.
Italian  Black  Pepper  Cookies

 Ingredients :
 3 c. flour
 3/4 c. sugar
 1/4 tsp. salt
 1 1/2 tsp. baking powder
 1/4 c. cocoa
 1 c. toasted almonds, chopped
 1 1/2 tsp. black pepper
 1/2 tsp. cloves
 3/4 tsp. cinnamon
 1/2 tbsp. butter
 1 c. milk

 Preparation :
    Sift all dry ingredients, melt butter, add milk and add nuts.
 Mix together like pie dough consistency.  Make into balls.  Bake on
 ungreased cookie sheet at 400 degrees for 12-15 minutes.  Be careful
 not to burn.  When still warm, dip in frosting of 1 cup powdered
 sugar and enough milk to make a thin icing.  Add vanilla.  Ice all
 over. Place on cooling rack until dried.
Black Pepper Cookies

2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. black pepper
1/2 cup unsalted butter
1 cup white sugar
1/3 cup molasses
1 egg
2 Tbsp.milk
1/2 cup raisins
1/2 cup chopped dates
1/2 cup nuts.

Cream together the butter and sugar. Add the molasses and the egg. 
Sift together the flour, the salt, baking powder, pepper, cinnamon, ginger. 
Add to creamed ingredients along with 2 tbps. milk. Stir in nuts and fruit. 
Spoon onto greased sheet and bake for 15 minutes at 350.

Bones of the Dead

----- Original Message -----
From: Camille
To: phaedrus
Sent: Tuesday, August 29, 2000 10:32
Subject: (no subject)

> Hello there Phaed,
>     I have been away and now trying to catch up with biz.
> A reader writes for a request for a cookie called " ossi di morti" 
> bones  of the dead - or scardellini. These cookies are hard and sweet. 
> They are really two cookies attached and look as if one is a bone 
> because it is white and hard. I have only seen it sold in pastry shoppes. 
> Any suggestions?
>     Thanks.
>     Camille 

Hi Camille,

I found only two recipes, which are below. Hope they are what your reader is looking for.


 Title: Ossi Di Morti -"Bones of the Dead" Cookies
 Categories: Cookies
      Yield: 1 servings

    1/3 c  Quick mix flour
           Such as wondra
  3 1/2 c  Flour
      1 lb Powdered sugar
      6 dr Clove oil
      6 dr Cinnamon oil
    2/3 c  Water; warmed
           For dusting
      2 c  Powdered sugar

 Sift dry ingredients together.  Put oils in 2/3 cup warm water. Slowly
 add the warm water until heavy dough forms (not sticky) like a pasta
 dough.(do not add more flour). Tear off piece about the size of an orange 
 and roll into a rope on an unfloured surface. Roll into piece about 
 1 1/4 inch wide, then press flat about 1/4 inch high. Using a small knife 
 make small cuts on the diagonal one way then the other making a lattice 
 effect on the flattened rope. In a 325 degree oven bake for 50 minutes to 
 1 hour. Dust with the additional powdered sugar.  Dunk in liquid to soften 
 before eating!

     Serving Ideas : Freshly made coffee or tea notes : do not eat these
  cookies unless they have been softened or dunked in liquid. Could break
  your teeth!!
 Title: Ossa Da Mordere "Bones To Chew"
 Categories: Cookies
      Yield: 48 servings

      3    Egg whites
  1 3/4 c  Sugar
      2 ts Lemon peel
    1/2 ts Baking powder
  1 1/2 c  Almonds, blanched
           Coarsely chopped
  1 3/4 c  Flour; unsifted

     Beat egg whites and sugar with lemon peel and baking powder until
  smoothly blended.  With a heavy spoon, work the nuts in thoroughly, then
  the flour. Lightly flour your hands then pinch off tablespoon sized lumps
  of dough and shape like short sturdy bones. Place cookies on a greased
  baking sheet and bake in a 375 degree oven for 10-12 minutes or until pale
  brown.  Cool on wire racks.  Store airtight.
     NB: You don't have to shape them into bones, but it looks cute. Serving
  Ideas : Nice dunked into coffee or wine.
     NOTES : These biscuits are so called "bones to chew" because they are
  hard and pale. They are traditionally baked on All Soul's Day in Italy.

Dead man bones, also known as scadaline or skidelina, are a delicious Italian Christmas cookie that is often made at Halloween. They are also a Christmas cookie.

For another recipe, see: Sicilian Bones of the Dead Cookies

Margaret sent another recipe here: Skidelina

Sesame Seed Cookies

----- Original Message -----
From: Camille
To: phaedrus
Sent: Tuesday, October 10, 2000 18:20
Subject: Recipe Help

> I am looking for a recipe for an italian sesame cookie.  Basically, it 
> is a rather plain cookie that is covered with sesame seeds.  Stella Doro 
> makes a cookie like it however I do not know the name.
> Hope you can help.
> Thanks Camille 

Hi Camille,

Well, there's lots of variety in these. Below are recipes for orange, anise, and vanilla sesame cookies.


 Italian  Sesame  Cookies

 Ingredients :
 4 c. flour
 1 tsp. baking powder
 1 c. sugar
 1 c. shortening
 4 eggs
 1/4 c. orange juice or grated skin of 1 orange
 1 1/2 tsp. vanilla
 Sesame seeds

 Preparation :
    Sift dry ingredients together.  Add shortening and mix well.  Add
 juice, eggs and vanilla and mix together.  Turn on floured board.
 Knead a few minutes. Slice pieces of dough and roll into strips, cut
 each strip about 2 inches in size.  Roll each piece in sesame seeds
 that have been dampened with a little water.  Place on lightly
 greased cookie sheet.  Bake in a 400 degree oven for about 18
 minutes or until lightly browned.
 Italian  Bread  Seed  Cookies

 Ingredients :
 3 eggs
 3/4 c. Crisco
 3/4 c. butter
 1 c. sugar
 1 1/2 tsp. baking powder
 5 c. flour
 3 drops anise oil; optional
 1 1/2 tsp. vanilla
 1/4 tsp. salt
 Sesame seeds

 Preparation :
    Mix all ingredients and roll into a long roll.  Chill.  Cut into
 slices about 2-3 inches thick.  Roll slightly and put water on
 cookie and roll in sesame seeds.  Bake at 350 degrees until lightly
 Italian  Seed  Cookies

 Ingredients :
 12 c. flour
 12 tsp. baking powder
 1 1/2 lbs. butter
 4 1/4 c. sugar
 1/2 c. milk
 6 tsp. vanilla
 12 eggs
 5 cans of sesame seeds

 Preparation :
    Mix flour and baking powder together.  Melt butter in pan;
 gradually add the sugar.  Beat eggs well; add vanilla to the eggs.
 In a large bowl, put butter and egg and sugar mixture.  Start adding
 your flour mixture to butter and eggs. Mix until all is blended.
 Cover and set aside for half an hour.  Then take out parts of dough
 and roll out cigar shape, only smaller.  Place sesame seeds on wax
 paper and roll dough over seeds.  Cut into 3 1/2 inch pieces.  Bake
 at 350 degrees for 10 to 15 minutes.  Makes about 500 cookies.
 Italian  Cookies  With  Sesame  Seeds

 Ingredients :
 1 box confectioners' sugar
 3 tsp. baking powder
 1 lb. can Crisco
 1 dash of salt
 1 tsp. vanilla
 5 eggs
 2 lb. flour
 1 box sesame seeds

 Preparation :
    Mix Crisco, eggs, sugar, salt, vanilla, baking powder and flour.
 Roll into little balls and dip into beaten eggs and sesame seeds.
 Bake at 350 degrees until brown, about 10 minutes.


---- Original Message -----
From: Merry
To: phaedrus
Sent: Sunday, October 29, 2000 16:13
Subject: cuchidita.............Carteddate..

> This cookie is made with figs, raisons, orange rind, lemon rind,
>chocolate, honey.nuts
> I believe this is a Sicillian cookie.
> Carteddate........cookie is made yeast, flour, olive oil extra, 
>marsala wine and liquid honey.........
> Carteddate/.......made. flour, olive oil, muscat wine, cinninomon, 
> Cloves, wine syrup that you dip them in......also a Sicilian
> cookie........Christmas cookie.

Hi Merry,

I could not find anything for "cuchidita", not even in my dictionary of Italian food. Possibly the spelling is wrong?
I did find a couple of recipes (below) for carteddate, which is also known as "cartellate".


These dry breads from Puglia are usually prepared for Christmas. The shapes
vary from butterflies, to rosettes to rings called love knots.

1 lb 2 oz/4 1/2 cups/500 gr. white flour
1 cube brewer's yeast (1 oz/20 gr)
Marsala wine
olive oil
runny honey or cooked wine
confectioner's sugar
cinnamon powder

Melt the yeast in warm salted water. Put the flour on a work surface and
combine with the yeast, 4 oz/1/2cup/100gr olive oil and enough Marsala wine
to make a dough that is as firm as bread dough. Knead well and let it rise
for two hours in a warm draftless place. Roll out the pastry into a long
rolls and cut them into pieces. Fold these over to make circuler "love
knots". Fry these in plenty of oil. Place them on kitchen paper to drain off
the excess oil. In a large saucepan heat the honey or the vin cotto, and
when it sarts boiling place the cookies inside. Let them simmer a few
minutes so they absorb the honey. Pile them up on a serving dish and
sprinkle with icing sugar and cinnamon powder. Alternatively you can soak
them in the cooked wine. Great served both hot or cold.
Cartellatte (Italian Wine Cookies)

4 lbs. Flour
2 Tbs. Cinnamon
8 oz. Salad Oil
1 Tbs. Salt
1/2 Cup Sugar
32 oz. Warm White Wine

Sprinkle cinnamon in flour. Blend in oil, salt and sugar. Add warm wine
slowly until firm dough is formed. Knead well. Wrap in seran wrap to keep
from drying out. Form rosettes by putting small pieces of dough through a
pasta machine roller until smooth and thin. (like noodle dough). Cut with
pastry wheel in 1-in. strips. Use diagram below to illustrate how to form
rosettes. Set on tea towel after formed to dry a little.

Fry rosettes in hot salad oil until golden, and drain on paper towels. Mix
vino cotto and honey (1/2 & 1/2 in a saucepan) and heat it until simmering. Dip
the fried cartelatte in this syrup. Sprinkle with colored candies.


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