Italian Christmas Cookies & Recipes Italian Easter Recipes


Calabrian cudduraci are typical sweets of Reggio Calabria, very similar to a soft short pastry, they are modeled by creating different shapes, brushed with egg and decorated with boiled eggs and colored pigtails.

In the whole Calabria region it is possible to find the same sweets with some variations, similar to brioche or with different names from area to area such as nguti or cuzzupe.



YIELD: Makes 4


  • 250 grams (2 cups) of plain flour
  • 75 grams (2.64 oz) of sugar
  • 75 grams (2.64 oz) of soft butter
  • 1 egg
  • 10 ml. milk
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp of vanilla extract
  • 1 tsp of orange zest
  • hard boiled eggs as needed
  • colourful sprinkles as needed
1. Boil the eggs. Remove from water and set aside.
2. Combine the butter with the sugar and salt.
3. Add the egg. Mix properly using a wooden spoon. Add in the orange zest.
4. Next add the milk and mix again.
5. Sift the baking powder and half the flour into the egg mixture.Transfer the rest of the flour onto a clean working surface or a bowl. Make a well in the center of the flour and then add the egg mixture.
6. Bring the mixture together using your hands. Knead to form a smooth dough.
7. Roll a part of the mixture into two logs, one should be thicker than the other.
8. Then form into an s shape.
9. Apply egg wash and then add the sprinkles on top. Place a boiled egg on each biscuit. Cover the sides of the egg with a thinner log.  Also apply egg wash and sprinkles on the thinner log.
10. Bake in a preheated oven at 350 F for 20 to 30 minutes or until light golden brown in colour.
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