Canestrelli Recipe (Italian Daisy Shortbread Cookies)
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5.0
9 reviews
Excellent
Canestrelli Recipe (Italian Daisy Shortbread Cookies)
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Canestrelli are delicate, buttery, delicious, melt-in-your-mouth traditional Italian cookies with a history as rich as their flavor. We will explore the origins of this classic Italian treat and discover the secrets of its unique flavor. Eventually, we will share with you the authentic recipe for making canestrelli cookies at home.Canestrelli are from Northern Italy, specifically the picturesque regions of Liguria and Piedmont. These delicate, shortbread-like lemon-flavored cookies have long been synonymous with warmth, hospitality and the comforts of home.
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Ingredients
- 100 g flour ⅔ cup, "00"
- 100 g Potato Starch ⅔ cup
- 2 eggs medium size
- 120 g unsalted butter 1 stick, at room temperature
- 60 g powdered sugar ½ cup + more for decoration
- 1 lemon zest
- ½ teaspoon vanilla pod pulp and seeds
- ⅙ teaspoon salt
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Instructions
- Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat and cook for about 10 minutes.
- Remove from the heat, drain, and cool the eggs by soaking them in cold water for a few minutes. Discard the shells and whites. Set aside the hard-boiled yolks.
- While the eggs are cooking, put the flour, potato starch, icing sugar and salt in a bowl and mix.
- Now add the vanilla and grated lemon zest.
- So cut the vanilla pod lengthwise and use a teaspoon to scoop out the pulp and seeds, according to the amounts indicated.
- If the lemon is very large, use only half. Be careful to grate only the yellow part of the lemon. In fact, the white part is quite bitter. Use an organic, untreated lemon.
- Mix well. Then make a hole in the flour and put in the softened butter at room temperature and the crumbled hard egg yolks.
- We used a sieve to crumble the yolks, using the back of a spoon or a spatula.
- Mix the butter with the egg yolks, incorporating the powders little by little, first with a spoon and then with your hands.
- When the dough is almost formed, transfer it to the pastry board and continue kneading with your hands for a few minutes. Just long enough to get a smooth and homogeneous dough ball.
- At this point, carefully wrap the dough in plastic wrap and let it firm up in the refrigerator for at least half an hour.
- When the shortcrust pastry has hardened enough, take it out of the refrigerator. The dough should be cold and very firm. Roll it out with a rolling pin on a lightly floured work surface to a thickness of ½ to 1 cm (⅕ inch to about ½ inch).
- Cut out the canestrelli with a daisy-shaped cookie cutter
- Place them well-spaced on a baking sheet covered with parchment paper.
- Preheat the oven to 180°C (350°F). Bake on the middle rack of the oven for 10 to 12 minutes. The Canestrelli should not be too brown.
- Remove from the oven and let them cool completely.
- Serve canestrelli cookies sprinkled with plenty of icing sugar.
Nutrition Information
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Serving
100g
Calories
78kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
23mg
(1%)
Potassium
50mg
(1%)
Fiber
0.3g
(1%)
Sugar
3g
(6%)
Vitamin A
139IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 78kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 23mg | 1% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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