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I am making Italian (Sicilian - Pupa Cu'Lova) Easter Cookies. We boil, then color the eggs before putting them in the dough to bake. Once they go in the over, the color on the eggs separate and blotch making the eggs look ugly. How would you keep the colors from separating when they are baking? I want a full, vibrant color. Any suggestions?
I have not been on this forum for a long time; but what caught my eye was
your question regarding Easter cookies. I am Italian and my grandmother
always made these for me at Easter; how I miss her! I'm not sure this will help
keep the color vibrant, but I know that when she made these she "dyed raw
eggs" and tucked them into the dough and then baked them. She never
boiled the eggs first. I hope this will help. Take Care.
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