Description
Canestrelli are delicate Italian shortbread cookies known for their crumbly texture and subtle lemon flavor. These flower-shaped cookies are made with a combination of all-purpose flour, cornstarch, and cold butter, flavored with vanilla and lemon zest, and enriched by mashed hard-boiled egg yolks. Baked until just set and dusted with powdered sugar, Canestrelli are perfect for tea time or festive occasions.
Ingredients
Scale
Dough Ingredients
- 130 g (1 cup) all‑purpose flour
- 75 g (½ cup + 1½ Tbsp) powdered sugar, sifted
- Pinch of salt (omit if using salted butter)
- 100 g (¾ cup + 2 Tbsp) cornstarch
- 150 g (â…” cup) cold unsalted butter, cut into pieces
- ½ tsp vanilla extract
- 3 hard‑boiled egg yolks, mashed finely
- Zest of ½ lemon
Instructions
- Prepare Egg Yolks: Hard-boil the eggs, let them cool, peel, discard the whites, and mash the yolks finely with a fork to create a smooth paste.
- Combine Dry Ingredients: In a food processor, pulse the all-purpose flour, sifted powdered sugar, salt, cornstarch, and lemon zest until the mixture is well combined.
- Add Butter and Vanilla: Add the cold unsalted butter pieces and vanilla extract to the food processor and pulse until the mixture resembles coarse crumbs.
- Incorporate Egg Yolks: Add the mashed egg yolks and pulse just until the dough comes together. Transfer the dough to a lightly floured surface and knead gently into a smooth ball.
- Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for 1–2 hours or overnight until firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 170 °C (335 °F). Line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: On a floured surface, roll the dough to about 1 cm thickness. Use a flower-shaped cutter to cut out the cookies, then punch out the center hole with a small round cutter or a straw.
- Bake Cookies: Place the shaped cookies on the prepared baking sheets and bake for 12–14 minutes, just until set but not browned. Remove from oven and let the cookies rest on the baking sheet for 5 minutes.
- Cool and Serve: Transfer cookies to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
Notes
- For best results, use unsalted butter and add a pinch of salt as the recipe suggests. If using salted butter, omit the added salt.
- Ensure the butter is cold to achieve the desired crumbly texture in the dough.
- Do not overbake the cookies—they should be set but not browned to maintain their delicate texture.
- Dough can be chilled overnight to enhance flavor and make shaping easier.
- Canestrelli cookies keep well in an airtight container for up to a week.
