Canestrelli- Egg Yolk Cookies From Piedmont
Canestrelli cookies are Northern Italy's version of shortbread and they could not be easier to make. With very simple ingredients and the classic flower cutout shape, they make the perfect treats to go along with coffee or tea or they are great for just enjoying on their own.
Ingredients
- ½ cup plus 6 tablespoon Unsalted butter Cold and cut into small cubes.
- 1 ⅓ cup plus one tablespoon of All purpose flour
- 2 Cooked Egg Yolks
- ¾ Granulated sugar
- 1 tablespoon Vanilla extract
- ½ teaspoon Kosher salt
- Lemon zest optional: about ½ tsp
- 1 cup Powdered sugar for dusting
Instructions
- In a large bowl, add the flour, salt and sugar and mix well1 ⅓ cup plus one tablespoon of All purpose flour, ¾ Granulated sugar, ½ tsp Kosher salt
- Push egg yolks through a sieve Add the cooked egg yolks to a sieve and push it through by rubbing a spoon over the yolks while gently pushing them into the sieve. You will not see much falling from the sieve since the yolks stick the sieve. Just scrape of the yolks once they go through.2 Cooked Egg Yolks
- Add the butter and vanilla (and lemon zest if using) to the flour mixture. You can either cut the cold butter into the dry mixture by hand with a pastry cutter or the easiest way to do this is to add it all to a food processor and pulse until it comes together.½ cup plus 6 tablespoon Unsalted butter, 1 tbsp Vanilla extract, Lemon zest
- Once a dough ball has formed, divide it into 2 and wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Once the dough is chilled, working one disc at a time, on a lightly floured surface, roll out the dough until it is about ¼ inch thick. Not thicker or the cookie will stay soft. Cut out your flower shapes ( I use a 1 ½ inch diameter flower cookie cutter) then cut out a hole in the center of the flower with something small and round like a pastry or icing tip.
- Bake the cookies for about 8-12 minutes or until they are lightly browned on top. All ovens vary so look for the cookies to lightly brown.
- Remove the cookies from the oven and let cool for 5 minutes. After 5 minutes, transfer the cookies to a wire rack and let them cool completely. After they are cool, dust them well with copious amounts of powdered sugar.1 cup Powdered sugar
Notes
Making these cookies with uncooked egg yolks:
If you prefer to not use cooked egg yolks, just add 2 uncooked yolks to the flour mixture and then form the dough into a ball. Follow the rest of the recipe the same.
Nutrition
Calories: 46kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 35mgPotassium: 8mgFiber: 0.1gSugar: 0.1gVitamin A: 99IUCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!