Panuzzi di Pasqua

Panuzzi di Pasqua... an old Sicilian tradition for Easter.

Panuzzi di Pasqua


For 1 Dozen(s)

For the Panuzzi:

  • 1 pound all purpose flour
  • 4 1/2 ounces Crisco or Lard
  • 5 ounces sugar
  • 1/2 tablespoons vanilla extract
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • milk, as much as needed

For the Icing:

  • 2 cups powdered sugar
  • 1 teaspoon Merinque powder
  • 2 tablespoons water, lukewarm


  1. In a bowl, mix the eggs and sugar and set aside
  2. In a stand mixer, mix the flour and the Crisco. Once the Crisco is fully absorbed, add the baking powder and cinnamon.
  3. Add the mixture of the eggs and sugar. Mix well and add lukewarm milk, as much as needed to get a soft ball of dough.
  4. Wrap the dough in plastic paper and set aside for 30 min. to rest.
  5. Pre-heat the oven to 350F.
  6. Roll balls of about 2" in diameter and place on a baking pan liked with baking paper.
  7. Flatten the ball a little with the palm of your hand and with a very sharp knife score the ball with a cross.
  8. Bake for 12-15 mins or until golden.
  9. Once the Panuzzi are cold, mix the powdered sugar, the meringue powder and water to make your icing. Start with 2 Tbs of water, if necessary add a little more.
  10. With a brush add the icing on top of the Panuzzi and decorate with colored sprinkles.



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