Canestrelli are famous flower-shaped cookies with a hole in the middle sprinkled with sugar, typical cookies for Liguria and Piedmont! The dough is crumbly and coherent, melts in the mouth, the pastry is brittle and soft. A great treat and everyone loves it in Italy. Follow recipe.
Ingredients: simple, total time: 60 min. 25 pieces
100 g of flour
100 g of potato starch
2 firm egg yolks
130 g of butter
60 g of granulated sugar
grated zest of 1 lemon
vanilla (1 sachet or 1 Tablespoon of extract)
1 pinch of salt
powdered sugar for garnish
Preparation:
First, boil the eggs to get a hard-boiled yolk, it will take you 5-7 minutes.
Meanwhile, whisk the butter with the sugar and vanilla, add the grated lemon peel and add for 2 minutes until the mixture becomes frothy and clear.
Peel an egg, take a hard-boiled yolk, let it cool. Then grind in a butter mixture.
Mix them well until you get a compact yellow cream without lumps.
Finally, add the starch and flour. Make the dough with your hands to make it compact.
Cover the dough with foil and let it cool for at least 1–2 hours. It must be cold but pliable.
After that, roll out the dough on the work surface where you sprinkled the flour, the thickness of the dough up to 5-6 mm, must be a hard, nice and cold dough in order to get a cake with perfect edges. Take a mold for Canestrelli in the shape of a flower, and you will have to drill a hole in the middle with a cutter.
While making them, place them in a tray lined with parchment paper at a distance of at least 5 cm.
Place the dish in the refrigerator for 15 minutes. Meanwhile, turn the oven to 180°.
Bake one tray at a time in the central part of the oven in a static oven for 10–11 minutes; they must not blush too much.
Finally, remove from the oven; at first they will be slightly soft and brittle, be careful how you pull them out.
Allow cooling completely and sprinkle with plenty of powdered sugar!
They can be kept closed in a biscuit mold for about 1 month. Buon appetito!
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