The Genoese Canestrelli are typical sweets found in many areas of Italy, but they are especially common in Piedmont and Liguria. In my city, Genoa, the most well-known are those from Torriglia. The name stems from the word ‘canestro’, meaning the basket in which they were placed to cool. Others say it comes from the shape of the mold in which they were baked. They already existed in the medieval era and symbolized abundance. In the gold ‘Genovino’ coin minted by the Republic of Genoa, 7 six-pointed canestrelli were depicted. To try other Genoese sweets, read Liguria Pignolate Pastries Canestrelli with Chestnut Flour
Recipe of 02/07/2017 updated
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 14 canestrelli
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 213.59 (Kcal)
- Carbohydrates 23.18 (g) of which sugars 8.20 (g)
- Proteins 3.06 (g)
- Fat 12.61 (g) of which saturated 7.99 (g)of which unsaturated 4.50 (g)
- Fibers 0.47 (g)
- Sodium 7.31 (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
- 2 1/3 cups all-purpose flour
- 14 tbsps butter (soft)
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- Half vanilla pod (pulp)
- 1 tsp powdered sugar (for decoration)
- 1 pinch fine salt
With these amounts, you get 14 canestrelli
Tools
The recipe contains IconA affiliate links
- Worktop
- Rolling Pin
- Parchment Paper
- Cookie Cutter for canestrelli
Steps
Pour the sugar onto the worktop and make a well, add the soft butter in pieces, the vanilla pod seeds, and a pinch of salt. Knead well and add the whole egg plus the egg yolk. Combine, then gradually add the flour and make a dough ball. Wrap it in cling film and let it rest 30 minutes in the fridge.
After the time has elapsed, take the dough and roll it out on the worktop on which we will have sprinkled a little powdered sugar to prevent sticking. Take the cutter and cut the cookies, re-kneading the scraps, the thickness of the canestrelli should be about 1/4 inch. Place a sheet of parchment paper on the tray and arrange the canestrelli spaced apart. Brush them with the egg white, but if you prefer to sprinkle them with powdered sugar at the end, skip the egg white step. Bake in a preheated oven at 350°F (175°C) for 15 minutes, checking to prevent them from getting too colored. Once cooked, let them cool and then sprinkle with powdered sugar. If desired, they can be covered with dark chocolate or chocolate chips can be added to the dough.
Tips
Store the Genoese Canestrelli in a closed box.
Do not throw away the vanilla pod but keep it with the sugar to scent it.
