Canestrelli crumbly vanilla cookies with the classic flower shape that literally melt in your mouth. One leads to another, and the whole family will enjoy them; they are convenient to take as a snack to school or work and ideal to accompany drinks like tea or milk. The peculiarity of these cookies is the use of hard-boiled egg yolks.
The dough will be very soft and slightly sticky, so it’s recommended to knead with a stand mixer using the paddle attachment to avoid warming it with your hands, but you can also knead by hand. It’s advisable to let the dough rest for about 30 minutes in the refrigerator.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 389.29 (Kcal)
- Carbohydrates 45.55 (g) of which sugars 13.61 (g)
- Proteins 3.93 (g)
- Fat 22.24 (g) of which saturated 13.92 (g)of which unsaturated 8.24 (g)
- Fibers 0.65 (g)
- Sodium 68.14 (mg)
Indicative values for a portion of 84 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
- 2 cups all-purpose flour
- 2 cups potato starch
- 1 cup powdered sugar
- 10.5 oz butter
- 2 packets vanillin
- 5 egg yolks (hard-boiled)
- 1 pinch salt
- as needed flour (for dusting)
- as needed vanilla powdered sugar
Tools
My advice is to knead the canestrelli with a stand mixer and roll them out on parchment paper to cut them better.
- 1 Stand Mixer Howork
- 1 Rolling Pin
- 1 Parchment Paper
Preparation
My advice is to knead with the stand mixer, but you could also knead by hand starting from a well of flour inside which you put the rest of the ingredients and knead as quickly as possible using a spatula to avoid warming the dough too much.
The first step is to mash the hard-boiled yolks well using a fork or pass them through a sieve.
Put all the ingredients into the bowl of the stand mixer including the mashed yolks and start kneading with the paddle attachment at medium speed until you obtain a homogeneous and compact dough.
Wrap the dough in plastic wrap and let it rest for about half an hour in the refrigerator.
Take the dough from the refrigerator and roll it out not too thinly, create your cookies with the help of a specific cutter or your preferred cutter, and finally bake them in the oven at 340°F for about 10/15 minutes, check that they do not brown too much!!! Before serving your canestrelli, you might dust them with a bit of vanilla powdered sugar.
NOTES
I recommend using a sheet of parchment paper dusted with flour to roll out the dough and to prevent the dough from sticking to the rolling pin, dust the surface as well.
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