Chocolate canestrelli cookies are the delicious variant of the more famous canestrelli. They are those flower-shaped cookies with a hole in the center, which most of us have probably tried in the industrial version commonly found in supermarkets.
Their distinguishing feature is their remarkable flakiness.
Delicious, yet very simple and quick to make, they are prepared with hard-boiled egg yolks and potato starch, which gives them an unmatched taste and melt-in-the-mouth texture.
If served at a tea or coffee gathering with friends, everyone will be enchanted by the delight and goodness of these delicate cookies.
Follow my recipe and these chocolate canestrelli will surely earn a place of honor among your favorite recipes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 205.07 (Kcal)
- Carbohydrates 24.77 (g) of which sugars 9.29 (g)
- Proteins 3.23 (g)
- Fat 11.48 (g) of which saturated 7.20 (g)of which unsaturated 4.23 (g)
- Fibers 1.31 (g)
- Sodium 56.42 (mg)
Indicative values for a portion of 44 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup potato starch (or cornstarch)
- 1/4 cup unsweetened cocoa powder
- 2/3 cup powdered sugar
- 1/2 cup butter
- 2 eggs (medium)
- 1 packet vanillin
- 1 pinch fine salt
- as needed powdered sugar (for decoration)
Tools
- Small Sieve
- Cookie Cutter for canestrelli or another of choice
- Rolling Pin
- Baking Tray for baking
Preparation
To prepare chocolate canestrelli cookies, start by cooking the eggs until they become hard-boiled, which will take about 8 minutes from boiling.
Then immerse them in cold water.
When they are completely cooled: peel them, discard the whites, and sieve the yolks through a sieve using a teaspoon.
This step is necessary otherwise the final result will have inconsistencies.
Combine flour, starch, cocoa, sugar, butter pieces, vanillin, sifted yolks, and salt in a bowl.
Knead until you get a solid and very malleable dough.
Wrap the dough in plastic wrap and let it rest for about an hour in the fridge.
After this time, take the dough and work it a little with your hands to restore its plasticity.
With the rolling pin roll it to a thickness of 1/5 inch.
For this operation, it is not necessary to flour or roll the dough between two parchment sheets, as it does not tend to stick.
To make the cookies, we can use either the specific canestrelli cutter or a simple flower stamp, then cut the center with a large round tip for piping bags.
Place the cookies on a baking tray lined with parchment paper and bake at 356°F, for ten minutes, in the central part of a static and preheated oven.
As soon as the baking is finished, they will be soft but will reach the right consistency when cooling. When cold, sprinkle with powdered sugar.
Chocolate canestrelli cookies are ready to delight you.
Storage
At room temperature, stored in an airtight container for 5 – 6 days.
At room temperature, stored in an airtight container for 5 – 6 days.
Here is a selection of products that are definitely useful for making desserts. Many of them have been personally purchased and tested by me. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of them have been personally purchased and tested by me. To view the recommended products click here.
