These simple Italian Easter Cookies also known as Piricchittus are an easy Lemon cookie recipe. Baked then sauteed in a lemon sugar mixture while warm makes them everything a Lemon lover could want. Breakfast, snack or even dessert, are the perfect times for these cookies!
I always love trying new cookies from different parts of Italy and this one caught my eye immediately. I liked the idea of an almost sugar free cookie dough, with the sweetness coming from sauteeing and covering in a lemon glaze and the double drizzled glaze that the Italian thought would be a great idea! And it was.
These are not your typical American Cookie that is sweet and moist or cake like. This cookie has a denser crumb and is ideal for dunking in a glass of wine or espresso. I hope you enjoy them as much as we did.
How to make them
In a food processor or mixing bowl add the eggs, oil, zest, milk and sugar mix 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 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 until lightly golden.
In a large frying pan add the sugar, water and zest, cook stirring constantly on medium heat 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 and add the remaining cookies and repeat. If there is any mixture left drizzle over the cookies.
Once the cookies had cooled we drizzled with a simple powdered sugar, lemon juice (or milk) and zest glaze.
Where did they originate
Pirichittus Cookies are a traditional sweet made with flour, eggs and sugar. Known, loved and made throughout Sardinia. They are prepared mainly during the Easter Holiday, although nowadays they are made more often.
How to celebrate Easter Italian Style
Italians have a saying “Natale con i tuoi, Pasqua con chi vuoi”. In other words Christmas with the family and Easter with whoever you want. Although Italians usually spend both with family and the day after Christmas and Easter is with friends.
Easter Monday is a very big holiday here, spent eating in a restaurant, because obviously we didn’t eat enough between Good Friday and Easter Sunday! Young people get together and usually go to the country side for a picnic. It’s a fun and enjoyable holiday.
Easter is usually a 3 day eating fest, starting with Fish Dishes on Good Friday, usually a break on Saturday or cooking for the following day. Then a big lunch/dinner on Easter which includes, cannelloni or lasagna, roasted lamb, rolle or roast, roasted potatoes, artichokes, a tossed salad, and of course Colomba and lots of chocolate eggs!
How to store them
The cookies should be stored in an airtight container and can be kept at room temperature for up to 4-5 days. They can also be frozen when they are completely cooled in an airtight container or bag. They will keep for 2 months in the freezer. The dough can also be frozen in an airtight plastic bag or container, also for up to 2 months.
So if you are looking for a different type of cookie that is quite Authentic to Sardegna I hope you give these Italian Easter Cookies/Piricchittus a try and let me know what you think. Enjoy!
Italian Easter Cookies/Piricchittus
Ingredients
- 1½ cups all purpose flour* (200 grams)
- 1 pinch salt
- ½ teaspoon baking powder
- 2 large eggs
- 2 tablespoon vegetable oil (I use corn or sunflower)
- zest ½ 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 +1 tablespoon water (75 grams)
- zest ½ lemon
POWDERED SUGAR GLAZE
- ½ cup powdered/icing sugar (60 grams)
- 1-2 tablespoons lemon juice, cream, milk or even a mixture.
- zest ½ 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!
rosemary merrill says
Definitely going to try.
I have never used the SUGAR GLAZE BEFORE and I am wondering if the ENTIRE cookie is coated .
Do you put them on a cooling rack to dry?
Are they stored as usual?
Rosemary says
Hi Rosemary, yes the whole cookie is covered, and on a cooling rack, all the information is written in the post. Hope that helps. 🙂
Tammy Ganci says
What’s the difference between these and Uncinetti
Rosemary says
Hi Tammy these are harder and not as soft as uncinetti and these are almost doubled cooked.
Marlene Fanucchi says
love them thanks
Rosemary says
Thanks Marlene, glad you like them, have a wonderful Sunday.