Italian Easter Cookies/Piricchittus
User Reviews
5
Italian Easter Cookies/Piricchittus
Description
Italian Easter Cookies, or Piricchittus, consist of a simple dough made from all-purpose flour, baking powder, salt, eggs, vegetable oil, lemon zest, milk, and sugar. The dough is formed into golf ball–sized shapes and baked at 350°F until lightly golden, creating a tender cookie with a slightly crispy exterior.
After baking, the cookies are dipped in a sugar glaze prepared by heating sugar, water, and lemon zest until a clear syrup forms. The warm glaze coats the cookies, providing a glossy, sweet citrus surface. If the glaze becomes too thick during the process, adding a bit of water and reheating it helps maintain the right consistency for coating. Alternatively, the cookies can be topped with a powdered sugar glaze mixed with lemon juice or milk for a softer finish.
These cookies are traditionally prepared for Easter, bringing a sweet lemon flavor and a shiny finish. They make a nice treat with coffee or tea and can be stored to retain their texture and glaze.
Ingredients
- 1½ cups all-purpose flour 200 grams
- 1 pinch salt
- ½ teaspoon baking powder
- 2 large egg
- 2 tablespoon vegetable oil corn or sunflower oil possible
- zest lemon
- 1 tablespoon milk
- 1 tablespoon granulated sugar
*If dough is too wet add more flour 1 tablespoon at a time.
SUGAR GLAZE
- ½ cup granulated sugar (100 grams)
- ¼ cup water 75 grams, 1 tablespoon
- zest lemon
POWDERED SUGAR GLAZE
- ½ cup powdered sugar 60 grams, aka icing sugar
- 1-2 tablespoons lemon juice or cream, milk, or mixture
- zest lemon if desired
Instructions
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a medium bowl whisk together the flour, salt and baking powder. Set aside.
- In a food processor or mixing bowl beat the eggs, oil, zest, milk and sugar to combine.
- Add the flour 1/3 at a time and mix just to combine. Move the dough to a lightly floured flat surface and gently knead to form a compact dough.
- Roll into golfball or a bit smaller if you prefer size balls, place them on the prepared cookie sheet and bake for 15-18 minutes or until lightly golden. Let cool for approximately 5 minutes.
SUGAR GLAZE
- In a large frying pan add the sugar, water and zest, cook stirring constantly on medium heat for about 8 minutes, until the sugar has melted and the mixture is clear.Lower the heat and add half the cookies, stir the cookies in the mixture for 1-2 minutes to make sure they are completely covered, move to a wire rack, add the remaining cookies and repeat. If there is any mixture left drizzle over the cookies.
POWDERED SUGAR GLAZE
- Mix together the powdered sugar, liquid and zest until smooth. If the mixture is too thin add more sugar, too thick add more liquid. Once the cookies have cooled, drizzle with the glaze. Enjoy!
Notes
- If the sugar glaze becomes too thick during the second batch of cookies, add a little water and gently reheat to restore proper consistency for coating.
- Form the cookie dough into slightly smaller than golf ball size for traditional portions.
- The powdered sugar glaze can be adjusted with lemon juice or milk to achieve the desired thickness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 9mg | 0% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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