Let’s see how to prepare the canestrelli.

First, you need to cook the eggs. Place them in a saucepan full of cold water and bring to a boil, cooking for about 7/8 minutes. When ready, drain the water and let them cool. In a large bowl, sift the flour together with the vanillin and powdered sugar, then add the butter cut into cubes, which should be soft enough to work well. Start mixing a little with your hands. Once the eggs are cool, peel them, take only the yolks, place them in a small bowl, and mash well with a fork until you create a sort of cream, then transfer to the other bowl and continue kneading until you get a smooth and homogeneous dough. Wrap in plastic wrap and place in the fridge for about 20 minutes.

After 20 minutes, using a rolling pin, roll out the dough to a thickness of about 1/4 inch, then cut the canestrelli with a flower-shaped cookie cutter. Use a round-tipped piping nozzle to make the hole in the center. If you don’t have the specific cutter, use what you have, it’s fine. Gather all the leftover trimmings, knead again, and continue making cookies until you finish the dough.

Take a baking tray, line it with parchment paper, place the cookies on top, and bake in a preheated oven at 350 °F for about 15/20 minutes or until the desired level of browning. Once ready, let them cool. When cold, fill one cookie with jam and place another cookie on top, place them on a plate, and dust the canestrelli cookies with plenty of powdered sugar.