Canestrelli are delicious, friable Italian shortbread cookies with a typical flower shape and dusted generously with powdered sugar.
They are made of simple and natural ingredients: flour, sugar, butter and….hard-boiled egg yolks! Really, I am not joking! 😀 Hard-boiled egg yolks give them a distinctive crumbly texture.
The yolks are pressed through a fairly fine sieve. Don’t skip this part or you will end up with lumps of egg yolk in your dough.
You can substitute potato starch with corn starch.
If you don’t have a small round shaped cookie cutter to cut out the center, use a piping nozzle or a bottle cap.
Canestrelli will last for up to a week in an airtight container. They are even better after a day or two, if they last that long!
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- 100 grams (3/4 cup+1 tablespoon) flour, sifted
- 45 grams (1/3 cup+1/2 tablespoon) icing sugar (powdered sugar), sifted
- 65 grams (1/2 cup) potato starch, sifted
- 80 grams (1.58 ounces) butter, softened
- 1 teaspoon lemon zest, grated
- 1 teaspoon vanilla extract
- a pinch of salt
- 2 hard-boiled egg yolks
- Icing sugar for dusting the cookies
- Boil the eggs, alllow them to cool then press the egg yolks through a fairly fine sieve.
- In a large bowl, put the flour, potato starch, vanilla extract, icing sugar, lemon zest, salt and butter.
- Then add the egg yolks
- and knead until you have a soft, smooth dough.
- Make a ball, wrap it in cling film and put it in the fridge for 1 hour.
- Preheat the oven to 170 degrees C (340 degrees F).
- Take the dough out of the fridge and roll it out to about 1 cm (1/2 inch) thickness.
- Using a flower-shaped cookie cutter cut out the cookies.
- Cut out the center with a circle shaped cookie cutter.
- Place the cookies on a baking sheet lined with parchment paper
- and bake for 18 minutes.
- Let the cookies cool on the pans for 5 minutes, then carefully transfer onto a wire rack until completely cool.
- Once cooled, sprinkle the canestrelli with plenty of icing sugar.