SOFT SCARCELLE Apulian Easter cookies, easy and quick, great for breakfast or snack, perfect to prepare even with children, simple sweets covered with sugar glaze.
Delicious is an understatement, the soft scarcelle are typical Apulian cookies for Easter, good to eat for breakfast, also great after dinner, they disappeared immediately, they melt in the mouth and the sugar on top is perfect.
The recipe for soft scarcelle is a simple oil shortcrust pastry, a rather simple dessert that is then covered with glaze and colored sprinkles that you can omit if you don’t like them.
Follow me in the kitchen today, we have soft Easter scarcelle!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 7-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1 Egg
- 2 tbsps Extra virgin olive oil
- 1/3 cup Sugar
- Half packet Vanillin
- Lemon zest
- 1 Egg white
- 1 3/4 cups Powdered sugar
- Colored sprinkles
Preparation
Prepare the base shortcrust, pour the sifted flour with baking powder and vanillin onto a work surface.
Make a well in the center, add the sugar, grated lemon zest, egg, and oil, start kneading and if needed add a bit of milk.
Roll out the dough to a height of 1/8 inch and cut it with a glass or a larger cookie cutter.
Bake in a preheated oven at 350°F and cook for 15 minutes then remove and let cool.
Prepare the white glaze, pour the sugar with the egg white into a mixer and a couple of drops of lemon juice and blend everything at maximum speed.
When the cookies are cooled, cover them with glaze and sprinkles, let air dry.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Arte in Cucina recommends
SOFT SCARCELLE Apulian Easter cookies, easy and quick, great for breakfast or snack covered with sugar glaze.
If you don’t like the glaze, remove it.
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