Canestrelli Delicious Italian Cookies
Canestrelli a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie.
Prep Time20 mins
Cook Time15 mins
chilling time2 hrs
Total Time35 mins
Servings: 60 cookies
- 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.
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.
Calories: 38kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 18mg | Potassium: 3mg | Vitamin A: 75IU | Calcium: 2mg | Iron: 0.1mg