12largeeggsat room temperature (if you choose to place an egg in each cookie)
For the cookies
2largeeggs
1cupgranulated sugar
1/3cupvegetable oilplus extra for rolling the dough
1/2cupmilk
1lemon, zest of
1tspvanilla extract
3 1/4cupsall-purpose flour
3tspammonium carbonateor 3 tsp baking powder
2tbspcolored candy sprinkles
Instructions
For the eggs to be baked in the center of each cookie:
Remove eggs from the refrigerator about 2 hours ahead in order to come to room temperature. While preparing the cookies, place the eggs that you will be baking with the cookies in a bowl and cover with hot tap water. This will prevent them from cracking while baking.
For the cookies:
Preheat oven to 350F and cover 2 baking sheets with parchment paper.
In a large mixing bowl whisk together eggs and sugar until frothy, about 2 minutes. Stir in oil and milk. Add grated lemon zest from 1 lemon and vanilla.
Sift flour and ammonium carbonate over the bowl. Stir with a wooden spoon until all the flour is incorporated. Use your hands to shape into a ball. The dough should be soft and slightly sticky.
Prepare a small bowl with a spoonful or two of vegetable oil to have on hand when rolling the dough. Break off a golf ball sized piece of dough. Dip your finger tips in the oil and roll the dough into a rope of about 1/2 inch (1 cm) thick and 14 inches (35 cm) long. Fold in half and twist. Join both ends to form a circle and nestle the egg in the center of the dough. Place on the prepared baking sheets.
Cover with colored candy sprinkles and bake for 25 minutes or until lightly browned on the bottom and golden on top. Transfer to a wire rack to cool.
Notes
Do the eggs need to be hard boiled before placing them in the cookie?
No, they do not require boiling before hand. I do recommend taking the eggs out of the fridge a couple of hours prior to making the cookies in order to bring them to room temperature.
While you are preparing the cookies, place only the eggs that will bake with the cookies in a bowl and cover with hot tap water. This will prevent the eggs from cracking while baking.
Substitutions and Variations:
The same amount of baking powder may be substituted for the ammonium carbonate.
For an extra fancy looking cookie, you may opt to drizzle a simple powdered sugar glaze over the cookies when they are out of the oven.
How many cookies does this recipe make.
This recipe makes 12 large cookies.
You may also choose to bake a few without the egg in the center.
How long do these Italian easter cookies with eggs keep for?
Cookies with the eggs should be refrigerated for up to a week.
The cookies, without an egg in the center, can be frozen in an airtight container for up to 3 months. Defrost at room temperature.
How do you eat the baked egg in the center of these Easter cookies?
These cookies are perfect for dunking in your coffee or glass of milk.
However, the egg is definitely eaten separately!
We enjoy our hard boiled eggs with a drizzle of olive oil and a pinch of salt along with some bread for breakfast, lunch or a quick snack.
Please note that the nutritional information provided is approximate and may vary according to exact portion size.