Let’s not talk about canestrelli as classic shortbread cookies from Northern Italy (Liguria and Piedmont region in particular) – even though that IS true.
But what is more important is this.
As you put a cookie in the mouth it immediately feels like heaven.
Delicious lemony flavor, super soft and butter-ly texture with a light crunchy bite.
Close your eye and let these cookies just MELT in your mouth 😊
Because they are made with a boiled egg yolk(!), yep something new in the world of shorbread cookies, but that’s what helps them stay fresh for DAYS and even weeks. Even though I doubt they last THAT long.
When I think of canestrelli, I imagine them being THE perfect cookies for Santa. Must HAVE on Christmas morning. Served with a glass of milk of course 😉
Lemon zest of an organic lemon is classics.
But you can use any other flavoring you like. I really love them with orange zest.
Tips and Tricks
Place the dough between two large pieces of parchment paper before rolling it with a rolling pin.
Make a double batch as they disappear REALLY fast.
That’s pretty much it. Canestrelli are SUPER EASY to make!
How To Store Canestrelli Cookies
Raw: Make the dough in advance and store it in the fridge for 1-2 days. Let it rest at room temperature for 1-2 hours before making cookies, otherwise the dough will not roll nicely.
Cooked: Baked canestrelli store perfectly well in a closed container for a few weeks.
Canestrelli – Italian Egg Yolk Cookies
- 4 egg yolks , hard boiled
- 7 oz all purpose flour , approx 200 g
- 1 cup cornstarch + 1 tsp , approx 130 g
- 7 oz cold butter , approx 200 g
- ⅔ cup confectioners sugar , approx 100 g
- 1 lemon , zest only
- 1 tsp vanilla extract
- PREP: put egg in a pot of cold water and bring it to boil. Cook for about 8-10 minutes. Put under cold water to cool. Peel and set egg yolks aside. This step can be done well in advance.
- Start by sifting flour, cornstarch and confectioners sugar in a large bowl. Add lemon zest, vanilla (optional) and cold butter cut in cubes. Chop everything with dough blender or in a food processor.
- Add grated egg yolks and knead the dough by hand until it comes together in a smooth ball.Cover with a plastic wrap and set aside to rest for about 30-60 minutes.
- You can also place it in the fridge overnight but remember to take it out at least 1-2 hours before you start to make cookies.
- Preheat oven to 335F (170C).
- Cut off a large piece of the dough. On a lightly floured work surface roll it out ⅓ inch thick.
- Using a flower cookie cutter cut out the cookies.Using a straw or other small round hollow tool (see notes for other suggestions) press out the center of the cookie.
- Transfer cookies on a baking sheet lined with parchment paper and bake in preheated oven for 10-15 minutes. Canestrelli should remain pale and should not get brown.
- Let cookies cool completely on a wire rack and generously dust with confectioners sugar.
Have you ever tried canestrelli?
How did you like them? 😃