Steps

• To prepare our canestrelli with Ovis Mollis shortcrust pastry, you need to cook the eggs until they become hard-boiled. Place the eggs (about 7/8) with the shell in a pot with water until they are covered and cook for 10 minutes from when the water boils.

  Let the hard-boiled eggs cool and shell them.

  Separate the hard-boiled yolks from the whites.

  Take a sieve and sift the yolks; place the yolks in a bowl with the butter, which should be at room temperature.

  You can mix the dough either by hand directly in the bowl or with a stand mixer.

  Mash and mix the hard-boiled yolks well with the butter, then add the sugar and flavors, mix, and then all the flour.

  You’ll get a dough ball that should rest for about half an hour in the refrigerator wrapped in plastic wrap.

  After this time, take the dough ball and soften it with your hands on the counter.

  Dust with flour and roll out the dough to a thickness of about 3/16 inch.

  Use flower-shaped cookie cutters to create the characteristic canestrelli cookie, also making a hole in the center.

  Place the cookies on the baking sheet lined with parchment paper and bake in a preheated oven at 320°F for a maximum of 20 minutes.

  Let cool and dust with powdered sugar before serving.