I have returned to Italy and of course I am missing all my family and friends, especially my eldest Daughter that unfortunately I didn’t see nearly enough.
Naturally with the return to your home that was mainly kept up by the Italian, well you can imagine what I came home to! To tell the truth it wasn’t as bad as I had imagined.
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 Time
20 mins
Cook Time
15 mins
chilling time
2 hrs
Total Time
35 mins
Course: DessertCuisine: ItalianKeyword: crunchy and buttery cookie, fast and easy Italian Cookie RecipeServings: 60 cookiesCalories: 38kcalAuthor: Rosemary / An Italian in my Kitchen
Ingredients
1 cup flour 150 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 2.10 grams
3 hard boiled egg yolks (just the yolks)
zest 1/2 lemon
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 and mash 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!
