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Questi dolci di Pasqua raccontano la storia di una bambina che ha iniziato a mettere le mani in pasta molto presto… ancora oggi, ormai donna, adora farlo per dispensare amore ai suoi cari.
Sono i dolci di Pasqua a me più cari questi biscotti dal nome un po’ buffo, i cudduraci. E’ uno dei primi dolci che ho iniziato a preparare con mia mamma, seguendo la ricetta originale per i cudduraci calabresi che preparava la mia nonna, calabrese doc.
E’ una ricetta a cui sono tanto affezionata e non l’ho mai modificata, ho solo deciso di aggiungere il mio tocco leggermente rustico (e “salutistico”) usando farina di farro e zucchero di canna al posto dei più comuni analoghi raffinati.
Il profumo di questi biscotti, ogni morso alla loro morbida frolla mi fa tornare bambina…
Ho voluto rendere omaggio a questa originale ricetta raccontandone la storia, ed il passo passo su come realizzarla, in un post che trovate su iFood.
“Cudduraci” is the name of typical Italian cookies from Calabria, where they are prepared during the week before Easter holidays. The name of these cookies comes from the greek term kollura meaning “bun”, that is the simplest and most common shape for these Italian Easter cookies.
Their wonderfully scented dough made of flour, sugar and eggs marked the end of food narrowness imposed by the Lenten period. The eggs were often used as an ingredient for the cookie dough and boiled, as a decoration added on the top of the cookies just before baking.
Old tales say that young girlfriends used to prepare a “cudduraci” cookie to their boyfriend. It was heart-shaped or “small woman” shaped. In the latter case, the girls would add a boiled egg on the “belly” of the cookie, as a good auspice for their future children. The largest was the cookie, the strongest the love for the loved one.
The “Cudduraci” cookies are made of a soft pastry prepared with simple ingredients, their shapes spring from the work of expert woman hands over the years, a shower of sugar sprinkles makes them perfect to celebrate.
- 375g all purpose or spelt flour
- 130g brown sugar
- 90g sunflower, corn or soybean oil
- 3 organic eggs
- 12g baking powder
- 1 lemon
- 1 small glass anisette
- 1 teaspoon vanilla extract
- colored sugar sprinkles
- 1 small glass milk
- Sift together flour and baking powder on a board, form a pile with high sides.
- Add to the center of the pile the eggs, sugar, oil, anisette and vanilla extract.
- Start kneading with your hands; when the dough has formed a soft mass, add the whole lemon zest.
- Continue kneading until you get a soft, compact cookie dough that does not stick to your hands anymore.
- Put the cookie dough in the fridge for 15 minutes at least.
- Meanwhile, turn on the oven to 350°F and line two large baking sheets with parchment paper.
- Take the cookie dough from the fridge and form the cookies, into the shapes you like. Just take care that every cookie has a uniform thickness, little less than 1 inch.
- The typical Italian Easter cookies shapes are braided buns. I also choose to make doves. Doves are obtained by two nuts of dough: from the first you have to shape a "U" (the dove's wings), put it on the baking sheet. From a second cookie doughnut form a cylinder to be placed on the "U", to form the body. Slightly pinch with your fingers the ends of the dove's body, to give shape to its head and tail (see photo below).
- Brush the biscuits with milk and decorate with colored sugar sprinkles.
- Bake for 18 to 20 minutes, until the Italian Easter cookies surface is lightly browned.
- Let the cookies cool completely then serve.
- The Italian Easter biscuits (Cudduraci) keep for up to 2 weeks, closed in an airtight container or a cookie tin.