CANESTRELLI ARE A WONDERFULLY DELICIOUS ITALIAN COOKIE, AN ALMOST SHORTBREAD TYPE COOKIE BUT WITH A CRUNCH, FAST AND EASY. THE PERFECT AFTERNOON TEA COOKIE.
I decided to make these Canestrelli, which are one of my favourites! This is a simple crunchy but an almost melt in your mouth cookie delight. The dough comes together in minutes especially if you use your Food Processor.
WHAT ARE THE INGREDIENTS IN CANESTRELLI?
They are made with butter, powdered sugar and hard-boiled egg yolks. Yes that’s right, egg yolks, strange right? That’s what I thought, but I was told this helps make them crumbly, which is what we want.
Canestrelli are originally from Monferrato which is in the region of Piedmont in Northern Italy. If you are looking for a tasty, yummy Italian Cookie why not give these a try. Perfect with a cup of tea or coffee or just when you want a cookie. Enjoy!
Ingredients
- 1 cup flour 150 grams
- 1/2 cup + 1 1/2 tablespoons powdered sugar 75 grams
- pinch salt
- 3/4 cup + 2 tablespoons corn starch 100 grams
- 2/3 cup cold butter cut into pieces 150 grams
- 1/2 teaspoon vanilla 2.10 grams
- 3 hard boiled egg yolks (just the yolks)
- zest 1/2 lemon
Instructions
- Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. Remove shell when cooled and mash well with a fork.
- In a food processor whisk together flour, sugar, salt, corn starch and zest, then add cold butter and vanilla, pulse a few times to mix, add egg yolks and pulse until almost combined, move to a lightly floured flat surface and knead gently until combined. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour or two or even overnight.
- Pre-heat oven to 335° (170° celsius). Line 2 cookie sheets with parchment paper.
- Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter**, cut a hole in the middle of the flower. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool, then dust with powdered sugar. Enjoy!