Tuesday, April 19, 2011

Italian Easter Breads

Our friend Maria Altomari makes these every year for Easter..a traditional bread from southern Italy. Here is my mom and grandma's recipe. We call them Scarcelle. You can make these for Easter or just cut into shapes or use cookie cutters and brush with milk and sprinkle with Sugar or colored beads.

Here is the recipe.

3 Cups Flour
3 Eggs
1 Cup Sugar
1 Cube butter or margarine
3 t baking powder
2 t vanilla

Mix flour , sugar and baking powder together. Make a well and add the 3 beaten eggs, vanilla and melted butter or margarine. Mix until it goes together but do not knead. Add warm milk if necessary to bring the dough together. Form into a ball. Roll out small sections of the dough and shape or cut with cookie cutters. Add the egg to the large ones for Easter, brush with milk and sprinkle with colored beads. Bake on an ungreased cookie sheet at 375 oven. Till lightly browned. My gram always tested hers first to see how long it would take. This is the recipe they gave me. Good luck . We make these for all the holidays and they are great coffee dipping cookies too. The larger shapes stay much more moist because of their size. NOTE you do not need to cook the egg first. It cooks in the oven. Note: You can put the dry ingredients in a bowl and then add the wet liquid and mix with wooden spoon but do not beat with a mixer. Theresa (recipe from Teresa Cea and Marcia Vinciguerra)


  1. Love these! Do you have a good recipe? Every time my family makes them they are a little dry if you do not eat them right away.

  2. Thanks for your comment. I posted the recipe under the photo now.

  3. My grandfather called these Taralli. Actually "Taralli Dolce all uovo di Pasqua". However, the recipe calls for a substantial amount of olive oil ... much more than I see in the recipe above (a "cube" of butter, whatever that is). I mean on the order of 6 fluid ounces +/- 2 ounces (I'm still trying to convert the "pounds" and the "wine-glasses" of oil called for in his recipe). One thing I DO know is that unless there is sufficient oil or butter, the taralli will dry out, as Anonymous mentioned.