Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, very very big italian easter biscuit (scarcella). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Very very big italian easter biscuit (scarcella) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Very very big italian easter biscuit (scarcella) is something that I’ve loved my entire life. They are fine and they look fantastic.

Make a flour "well", and add the sugar, the baking powder, salt, lemon zest and extra-virgin olive oil. Pour the oil very slowly, mixing it with a fork. Add slowly the warm milk until you have a smooth dough.

To get started with this recipe, we must first prepare a few components. You can have very very big italian easter biscuit (scarcella) using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Very very big italian easter biscuit (scarcella):

1. Take 500 grams flour
2. Take 200 grams sugar
3. Take 200 grams margarine
4. Make ready 2 eggs
5. Get 3/4 tbsp sodium bicarbonate
6. Get 1 box little comfits

It's traditional to that region but is prepared throughout the South of Italy. In times past, Scarcella was a treat that not only signaled the end of Lent in Apulia, but had deep significance, part Christian, part pagan. Homemade italian chocolate chips cookies. ("Cantuccini") eyturtle. Cooksnaps Did you make this recipe?

Instructions to make Very very big italian easter biscuit (scarcella):

1. Preheat oven to 180°C
2. Mix all the ingredients but the comfits and let the mixture rest for 30 minutes
3. Give the mixture the wshape you like the most and decorate it
4. Cook for 30 minutes

Share a picture of your creation!. Crumble the biscuits andt melt the chocolate. Put the mixture in some graseproof paper and give it a sausage shape. Questions The community is here to help you! You can ask anything about this recipe.

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