• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Cookies & Bars » Canestrelli Delicious Italian Cookies

Canestrelli Delicious Italian Cookies

By: Rosemary Published: August 4, 2018 Updated on: June 25, 2021

Jump to Recipe Print Recipe

Canestrelli are a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie. A touch of Lemon makes them irresistible.

Table of Contents

  • Canestrelli
      • And yeah I actually like the basic ones better. Because sometimes less is more!
  • Canestrelli Delicious Italian Cookies
  • More Italian Cookies you may enjoy!
      • Never Miss a Recipe!
  • What are the ingredients in Canestrelli?
  • Canestrelli Delicious Italian Cookies
    • Ingredients  1x2x3x
      • *I use salted butter if you use unsalted add 1/4 teaspoon of salt.
    • Instructions 
      • **I used a small pastry tip.
    • Nutrition

canestrelli on a blue board and in a cookie jarCanestrelli

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 (this was 2 years ago and now she is back in Toronto!) 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.

Canestrelli a wonderfully delicious Italian Cookie, a shortbread type cookie but with a crunch, fast and easy.

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.

The very basic cookie, from breakfast cookies to snack cookies with this delicious Canestrelli front and centre. These cookies are sold year round but are very popular at Christmas.

And yeah I actually like the basic ones better. Because sometimes less is more!

Canestrelli Delicious Italian Cookies

canestrelli in a cookie jar

More Italian Cookies you may enjoy!

Pizzicati Italian Cookies

up close pizzicati cookies

Wine Cookies – Ciambelle al Vino

upclose of Italian wine cookies

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Abbracci – Italian Hugs Cookies

    abbracci cookie leaning again 2 stacked with a glass of milk

    Traditional Italian Breakfast Cookies

    Italian breakfast cookies front photo in a grey box and 3 in front

    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.

    As an Amazon Associate I earn from qualifying purchases.

    canestrelli in a white jar

    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!

    canestrelli on a brown board

    Cookies should be kept in an airtight container for up to 2 weeks, or freeze for up to 3 months.

    I love my Biscotti handmade bowl from Nelle Design!

    canestrelli Italian cookies in a bowl

    Canestrelli Delicious Italian Cookies

    Rosemary Molloy
    Canestrelli a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie. 
    4.37 from 127 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    chilling time 2 hours hrs
    Total Time 35 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 60 cookies
    Calories 38 kcal

    Ingredients
      

    • 1 cup all purpose flour (130 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
    • 3 hard boiled egg (use just the yolks)
    • zest 1/2 lemon

    *I use salted butter if you use unsalted add 1/4 teaspoon of salt.

      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, separate the white from yolk and mash just the yolk part, 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!

      **I used a small pastry tip.

        Nutrition

        Calories: 38kcalCarbohydrates: 4gFat: 2gSaturated Fat: 1gCholesterol: 15mgSodium: 18mgPotassium: 3mgVitamin A: 75IUCalcium: 2mgIron: 0.1mg
        Keyword crunchy and buttery cookie, fast and easy Italian Cookie Recipe
        Tried this recipe?Let us know how it was!

        Updated from September 2, 2016.

        Share

        Share
        Pin
        Email

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Christmas, Christmas Cookies, Cookies & Bars, Easter, Fall/Winter, Most Posts

          Related

          Comments

            Leave a Reply Cancel reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating




            This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Lili says

            November 4, 2020 at 7:18 pm

            Finally some real cookies to bake
            Love my italian cooking chefs and bakers 😘

            Reply
            • Rosemary says

              November 6, 2020 at 8:48 pm

              Thanks Lili I hope you enjoy them.

              Reply
          2. Salma says

            July 27, 2020 at 9:04 pm

            5 stars
            Very good

            Reply
            • Rosemary says

              July 28, 2020 at 9:19 am

              Hi Salma, thanks so much, so glad you enjoyed it.

              Reply
          3. Lena says

            May 30, 2020 at 2:58 am

            5 stars
            I am not a fan of cookies but these are absolutely delightful! Disappeared in the shortest possible time! Made them twice already. I reduced the quantity of cornstarch to just a quarter cup and increased the quantity of flour to make up the required quantity of corn flour… Excellent recipe!

            Reply
            • Rosemary says

              May 31, 2020 at 7:32 pm

              Hi Lena, thanks so much, so glad you liked them. Take care.

              Reply
          4. Helen says

            May 6, 2020 at 3:36 pm

            5 stars
            Hello! The recipe sounds great! I want to definitely try it. But can I substitute corn starch for potato one? If so, should I modify its quantity?

            Reply
            • Rosemary says

              May 6, 2020 at 8:50 pm

              Hi Helen, this recipe does have corn starch, do you substituting the corn starch with potato starch? If so yes you can.

              Reply
          5. Letty says

            April 19, 2020 at 7:43 pm

            The recipe looks easy enough for a non baker, but I am allergic to eggs. What can I use instead of the eggs?

            Reply
            • Rosemary says

              April 19, 2020 at 9:20 pm

              Hi Letty, unfortunately I really don’t think there is a substitution for eggs in the recipe. The eggs are what help to make them crumbly. Sorry.

              Reply
          6. Helena says

            March 26, 2020 at 12:51 am

            5 stars
            Simple and delicious. I will definitely make these cookies again. Thank you for sharing your recipes.

            Reply
            • Rosemary says

              March 26, 2020 at 6:28 pm

              Hi Helena, thanks so much, I hope you enjoy them.

              Reply
          7. Cindy says

            March 8, 2020 at 10:25 pm

            5 stars
            I made this today and im impressed. I adjusted my temp to 320F. Thank you so much.

            Reply
            • Rosemary says

              March 9, 2020 at 7:46 pm

              Thanks Cindy, glad you enjoyed them.

              Reply
          8. Christina says

            January 11, 2020 at 9:38 pm

            How wide is your flower cutter? I could only get 25 with a 2 inch wide cutter and my dough was just under 1 centimeter thick. Did you double the recipe? They have just cooled and sprinkled with powder sugar. They are very tender and perfect for afternoon tea. Thanks for nice treat!

            Reply
            • Rosemary says

              January 12, 2020 at 3:26 pm

              Hi Christina, mine is quite small so I would say 1 inch. Glad you like them.

              Reply
          9. Tina says

            October 4, 2019 at 12:07 pm

            Hi thanks for the recipe, just finished making these and are Devine, just taste a little corn starchy, is it possible to cut down on the corn starch.

            Reply
            • Rosemary says

              October 7, 2019 at 12:28 am

              Hi Tina, you can substitute the cornstarch for flour, so substituting 1/4 cup of cornstarch then add 1/2 cup flour and see how that works out.

              Reply
          10. ET says

            August 9, 2019 at 4:34 pm

            May I ask whether you used cake or all purpose flour?

            Reply
            • Rosemary says

              August 9, 2019 at 4:47 pm

              Hi ET, I used all purpose flour. Hope you like the cookies.

              Reply
          11. Nina L. says

            July 18, 2019 at 7:36 pm

            5 stars
            So pretty but also delicious!!
            Thank you for sharing Rosemary!

            Reply
            • Rosemary says

              July 18, 2019 at 8:19 pm

              Hi Nina, thanks so much, so glad you enjoyed them.

              Reply
          12. sr says

            June 8, 2019 at 1:38 am

            5 stars
            I know you said you use salted butter as your unable to find it in Italy, but what would be your preferred choice for this recipe, salted or unsalted butter for this cookie recipe and the chocolate version. Thank you

            Reply
            • Rosemary says

              June 8, 2019 at 8:49 am

              Hi SR, to tell the truth I would have to say salted, because I have never made them with unsalted butter. But either way it will work, just add a little more salt to the recipe (1/4 teaspoon). Hope that helps. Have a great weekend.

              Reply
          13. Becky Bowman says

            January 7, 2019 at 7:08 am

            Can the flour be replaced with GF Jules all purpose gluten free flour? And also can tapioca flour replace the corn starch.
            Thank you,
            Becky

            Reply
            • Rosemary says

              January 7, 2019 at 8:31 am

              Hi Becky, I have never made these with GF flour or tapioca, you could try it and see how it goes. Let me know if you do.

              Reply
          14. Rosanne says

            December 7, 2018 at 5:50 pm

            Just mixed up and got it pulled together and in fridge. Recipe says old butter. Your idea looks like it is almost melted butter. That would make it easier to pull it together. It took awhile but I got it into a piece and shaped so I pull hill it. So is it old butter or really soft butter. Thank you!

            Reply
            • Rosemary says

              December 7, 2018 at 6:31 pm

              Hi Rosanne, it actually says cold butter, not old butter. 🙂

              Reply
              • Rosanne says

                December 7, 2018 at 11:24 pm

                5 stars
                Lol…yes cold butter! My iPad had water and c didn’t work!
                That video looks like very soft butter

              • Rosemary says

                December 7, 2018 at 11:55 pm

                Hi Rosanne, oh ok lol, the butter probably wasn’t extremely cold but you can use either, (not too soft though), it will all work in together. Hope that helps. Have a great weekend.

          15. Abby Jablin says

            December 1, 2018 at 4:14 pm

            I would love to make these cookies however American ovens do not have a 335 degree option. We have 325 degrees or 350 degrees. Most of my recipes call for 350 degrees. Should I use the 325 setting? None of the comments raised this concern,

            Reply
            • Rosemary says

              December 1, 2018 at 5:08 pm

              Hi Abby, interesting. I would go for 325 then, because the cookies need to bake in a slow oven. Let me know how it goes. Have a great weekend.

              Reply
            • Chris Lyson says

              December 30, 2018 at 5:15 am

              Hi Abby! I wondered how the cookies turned out at 325 degrees? I’m in the U.S. as well and would like to try these cookies, they look AMAZING!! Happy New Year!! Chris

              Reply
          « Older Comments
          Newer Comments »

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Blueberry strudel on a black plate.

          Easy Ricotta Blueberry Strudel

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          Homemade Potato Gnocchi

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs