Sugar-free Easter cookies made with a sugar-free shortcrust pastry reminiscent of the famous cudduraci, cookies prepared during Easter. After chilling the dough in the refrigerator, I cooked the quail eggs in water with a little red food coloring. Afterwards, I made small rings with the shortcrust pastry and placed a colored egg in the center of each. I brushed the cookies with a little egg and baked them in the oven. I like to think that even those like me who do not metabolize sugars can enjoy sugar-free cookies suitable for Easter. And when the holidays are over, we can remake these sugar-free breakfast cookies by simply not decorating them with the eggs.
Now, let’s make these sugar-free Easter cookies, and let me know what you think.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 211.05 (Kcal)
- Carbohydrates 28.08 (g) of which sugars 13.95 (g)
- Proteins 4.96 (g)
- Fat 8.80 (g) of which saturated 2.14 (g)of which unsaturated 5.87 (g)
- Fibers 0.43 (g)
- Sodium 270.93 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 1/4 cups shortcrust pastry (sugar-free)
- 1 egg (for brushing the cookies)
- all-purpose flour (for the work surface)
- 8 quail eggs
- A few drops red food coloring
- water
Tools Needed
- 1 Oven
- 1 Baking sheet
- Parchment paper
- 1 Small pot
- 1 Work surface
- 1 Small bowl
- 1 Pastry brush
- 1 Cooling rack
Procedure
Pour a few drops of food coloring into the small pot, add about 1 3/4 cups of water, and submerge the quail eggs. Bring them to a boil and count 3 minutes from boiling. Then, turn off the heat and let the eggs cool in cold water, discarding the colored water.
Dust the work surface with a little flour, place the shortcrust pastry dough on it, and cut it into pieces of about 2 oz. Roll each piece into cylinders about 16 inches long. Fold the twists in half and twist them onto themselves to form a braid. Fold to form a circle and seal the ends by gently pressing with fingers. Insert a quail egg in the center of each ring.
Preheat the oven to 356°F. Beat the egg in the small bowl, place the cookies on a baking sheet lined with parchment paper, and brush the pastry.
Place the baking sheet in the oven and bake the cookies for 18 minutes, being careful, if necessary, to rotate the sheet to achieve even, golden baking.
Place the cookies on the cooling rack to cool, then serve them.
Rosella Errante’s Tips for Sugar-Free Easter Cookies
Once the cookies have reached room temperature, you can store them for 4-5 days in an airtight container or a cookie jar.
Easter Cookies Without Eggs
If you prefer, you can bake the cookies without adding the colored eggs. Once cooked and cooled, you can decorate them with colorful fabric ribbons.
