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 have returned to Italy and of course I am missing all my family and friends, especially my eldest Daughter that unfortunately I didn’t see nearly enough.
She is off on adventures of her own and is now living in Vancouver for the time being. So we only had a few days together. Although we did have a great time and now we look forward to her visit back home.
Naturally with the return to your home that was mainly kept up by the Italian, well you can imagine what I came home to! To tell the truth it wasn’t as bad as I had imagined. At least the dog, the cat and the plants were still alive.
Needless to say I have a to do list the length of my arm, starting with grocery shopping. So while I was shopping I of course noticed the difference between Canadian aisles and the Italian store aisles. Yeah big difference.
While checking out the cookie aisle (believe me that aisle kept me staring forever in Canada) I noticed how unstuffed the cookies tend to be here. The lack of cream, chocolate, caramel, marshmallows etc.
And yeah I actually like the naked ones better. Because of that I decided that I would dedicate the first Friday of every month to a different Italian Cookie.
Because sometimes less is more.
Canestrelli Delicious Italian Cookies
I decided to start with Canestrelli, which of course 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.
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!
- 1 cup flour 150 grams
- 1/2 cup + 1 1/2 tablespoons powdered sugar 75 grams
- pinch salt
- 3/4 cup + 2 tablespoons potato flour ** 100 grams
- 2/3 cup cold butter cut into pieces 150 grams
- 1/2 teaspoon vanilla 2.10 grams
- 3 hard boiled egg yolks - cold well mashed with a fork ***
In a food processor whisk together flour, sugar, salt and potato flour, 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 even overnight.
Pre-heat oven to 335° (170° celsius).
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 flour 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 parchment paper lined cookie sheets and bake for approximately 13-15 minutes (depending on size), cookies should not brown. Let cookies rest 5 minutes then move to wire racks, let cool and then dust with powdered sugar. Enjoy!
** If you can't find potato flour, I was told regular flour or even corn starch would work.
*** Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8 minutes. Place under cold water. Remove shell when cold.