Canestrelli are crumbly shortcrust cookies in the shape of a pierced flower and dusted with plenty of powdered sugar. Their particular crumbly texture is due to the shortcrust made with hard-boiled egg yolks. Canestrelli are very popular throughout Italy, particularly in Liguria and Piedmont. The Piedmontese version includes the use of hazelnut flour.
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- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 cup all-purpose flour
- 3/4 cup potato starch
- 1/3 cup powdered sugar
- 1/2 cup butter
- 3 eggs
- 1 pinch salt
- 1/2 vanilla bean
- 1/2 lemon (grated zest)
Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Cookie Cutter
- 1 Baking Sheet
- 1 Cooling Rack
Steps
Boil the eggs in water for 8 minutes.
Cool them down and peel them.
Pass the yolks through a sieve and set aside.
In the bowl of a stand mixer, sift the flour with the potato starch, salt, and powdered sugar, add the vanilla seeds and lemon zest, then the cold butter in pieces.
Mix with the paddle attachment for 1 minute and add the sieved hard-boiled yolks to the dough.
Mix briefly and transfer the dough to a floured surface and compact by hand. Wrap in plastic wrap and let rest in the fridge for 1 hour.
Roll out the dough to a thickness of 3/8 inch and cut out cookies with a flower-shaped cutter.
Transfer them to a baking sheet covered with parchment paper.
Bake at 340°F for 20 minutes in a preheated static oven.
Cool on a rack and dust with plenty of powdered sugar.
Tips
They keep up to 7 days in a closed tin.
They keep up to 7 days in a closed tin.
They keep up to 7 days in a closed tin.
They keep up to 7 days in a closed tin.
They keep up to 7 days in a closed tin.
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