This is an Easter bread as made by Valentina Fregola Mudd, Will's new wife who is from Calabria.

For Easter in Calabria we prepare the "cozzupe."

It's a particular Dough not too much sweet.... And it's really good to dunk or to eat with the chocolate's eggs.

It seems like pasta frolla, but it's different.

In our tradition we put one egg on the dough, it is a good wish, and you can give it the shape that you prefer.

For my first American's cozzupe I decided this shape and I painted the eggs.

1 lb. flour
¾ lb. sugar
¾ butter
6 eggs
3 teaspoons of baking powder for this recipe. Or 7 grams for Europeans
14 grams of baking powder will be either 3-4 teaspoons or 1 tablespoon full.
2 fresh lemon peel
Work all ingredients together with energy to make a dough!
Make a big ball and "close" it with plastic wrap. Leave it in the fridge for ½ hour and it will be ready for using.
It's a good dough for cooking or as base for cakes.
This dough is useful also if you leave it in the fridge more than one day and if you want you can keep it in the freezer.