Canestrelli Delicious Italian Cookies
User Reviews
4.4
Canestrelli Delicious Italian Cookies
Description
Canestrelli Delicious Italian Cookies combine simple ingredients like flour, powdered sugar, cornstarch, butter, and lemon zest into a lightly sweetened dough enriched with yolks from hard-boiled eggs. The dough is processed and kneaded until smooth, then chilled to firm up before being rolled out and cut into distinctive flower shapes with a small round hole in the center. Baking at 170°C (335°F) allows the cookies to develop a tender crumb and slightly crisp edges without browning too much.
The cookies have a soft, crumbly texture resulting from the use of cornstarch and the gentle handling of cold butter. The lemon zest adds a mild citrus brightness that complements the baked richness well. By cutting a hole in the center, the cookies maintain their delicate appearance and ensure even baking.
These cookies are suited to serving alongside coffee or tea or as a light dessert option. Their small size and subtle sweetness make them a pleasant treat without overwhelming the palate.
Ingredients
- 1 cup all-purpose flour 130 grams
- 1/2 cup powdered sugar 75 grams
- salt pinch
- 3/4 cup corn starch 100 grams
- 2/3 cup butter 150 grams, cold, cut into pieces
- 1/2 teaspoon vanilla
- 3 egg hard boiled, use just the yolks
- zest lemon half
*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 Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Calories | 38kcal | 2% |
| Carbohydrates | 4g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 18mg | 1% |
| Potassium | 3mg | 0% |
| Vitamin A | 75IU | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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