Description
Canestrelli cookies are traditional Italian crisp, buttery confections flavored with vanilla and fresh lemon zest. These delicate flower-shaped treats, made with a dough enriched by hard-boiled egg yolks, are perfect for celebrations like Easter or for enjoying a light, sweet snack any time of the year. They feature a tender melt-in-the-mouth texture, finished with a dusting of powdered sugar for a classic elegant touch.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ½ cup + 1 ½ tablespoons powdered sugar
- ¾ cup + 2 tablespoons cornstarch
- ½ lemon, zest only
Wet Ingredients
- ⅔ cup cold butter
- ½ teaspoon vanilla extract
- 3 egg yolks, hard-boiled
Instructions
- Prepare Egg Yolks: Hard boil eggs in a small saucepan and let them cool completely. Peel the eggs and separate the yolks from the whites. Mash the egg yolks thoroughly with a fork until smooth. Set aside.
- Mix Dry Ingredients: In a food processor, combine the all-purpose flour, powdered sugar, cornstarch, and lemon zest. Pulse briefly to blend the ingredients evenly.
- Add Butter and Flavor: Add cold butter cut into pieces and vanilla extract to the food processor. Pulse briefly until the mixture resembles coarse crumbs.
- Incorporate Egg Yolks: Add the mashed egg yolks into the mixture and pulse until the dough just starts to come together.
- Form and Chill Dough: Transfer dough onto a lightly floured surface and knead briefly by hand until fully combined. Wrap the dough tightly in plastic wrap and refrigerate for several hours or preferably overnight to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Roll and Cut Dough: Remove dough from the fridge and divide it into two equal portions. On a floured surface, roll each piece to approximately 1 centimeter thickness. Use a flower-shaped cookie cutter to cut out cookies. Use a straw or a small round cutter to create a hole in the center of each flower-shaped cookie.
- Bake Cookies: Place the flower-shaped cookies on the prepared baking sheets with some space between each. Bake in the preheated oven for 12 to 14 minutes. Watch closely to avoid browning; the cookies should remain pale.
- Cool and Dust: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer to a wire cooling rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
Notes
- Use softened (room temperature) butter, not melted, to help cookies keep their flower shape.
- Knead dough briefly and quickly to avoid warming the dough too much; working in smaller portions might help control this.
- When transferring cut cookies to the baking sheet, use the handle of a spoon to gently push them out of the cutter to maintain their shape.
- Chilling the dough is crucial to prevent spreading and to achieve the ideal crisp texture.
- Keep a close eye on cookies while baking; they should be pale and not golden brown for the authentic texture and taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
