INGREDIENTS (for 4 scarcellas):
- 500 g flour 00
- 250 g sugar
- 6 eggs
- 200 g butter
- 100 g icing sugar
- 1 lemon
- chocolate eggs
First of all, we need to create the shape to be used for the scarcella. The dove is usually used, but we can indulge your imagination. We only recommend not to create shapes that are too complex or thin, as the shortcrust pastry can break or burn in the thinnest points. In addition, there must be enough room for the egg. We knead the flour with the softened butter, sugar and 2 eggs. We form a loaf with the dough obtained, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
We divide the mass into 4 parts and spread the first piece with a rolling pin, up to the height of 7-8mm. We lay the paper template on the rolled out dough and cut it with a knife, after which we place it on a low pan covered with parchment paper. We roll out the advanced dough and obtain 2 strips of about 1 cm in width. We wash an egg well and place it in the center of the pastry shape, and stop it with strips. We repeat the operation with the other doughs and the other eggs.
Bake at 350° degrees for about 20 minutes, taking care not to burn the scarcellas, and let them cool.
We prepare the glaze by mixing the icing sugar and the juice of a lemon, and spread on the scarcella. We decorate with sprinkles and chocolate eggs. Once the glaze has dried, the scarcella is ready.