Ingredients * 5.3 oz all-purpose or cake flour * 3.5 oz potato starch * 5.3 oz unsalted butter, cold and cubed * 2.6 oz powdered sugar * 3 hard-boiled egg yolks * 1 tsp vanilla extract For dusting: * Powdered sugar, as needed
Instructions 1. Cook the eggs Boil the eggs for about 8 minutes until fully hard-boiled. Cool, peel, and reserve only the yolks. 2. Mix dry ingredients In a stand mixer bowl, sift together the flour, potato starch, and powdered sugar. 3. Add aromatics & butter Add lemon zest and vanilla seeds. Incorporate the cold butter in pieces and mix with the paddle attachment until combined. 4. Prepare the yolks Pass the cooked yolks through a fine sieve to achieve a smooth, creamy texture. Add them to the dough. 5. Form the dough Mix briefly until combined. Transfer to a lightly floured surface and quickly knead into a smooth dough. 6. Chill Flatten slightly, wrap in plastic, and refrigerate for about 1 hour. 7. Shape Roll the dough to about ⅓ inch (1 cm) thickness. Cut flower-shaped cookies (~1.2 inch / 3 cm diameter). Re-roll scraps as needed. 8. Create the center hole Use a small cutter (~0.4 inch / 1 cm) to make the signature hole. 9. Bake Bake in a preheated static oven at 340°F (170°C) for about 18 minutes. They should remain pale—no browning. 10. Cool & finish Let cool completely on a rack, then dust generously with powdered sugar.
Storage Store in an airtight container for up to 2 weeks (if they last that long, which they won’t).
Yummy! I absolutely love butter -based cookies. I make something similar with hardboiled egg yolk, I just add some marmalade or jam and combine two cookies into a "sandwich"😋
5 Comments
Canestrelli Cookies –
Ingredients
* 5.3 oz all-purpose or cake flour
* 3.5 oz potato starch
* 5.3 oz unsalted butter, cold and cubed
* 2.6 oz powdered sugar
* 3 hard-boiled egg yolks
* 1 tsp vanilla extract
For dusting:
* Powdered sugar, as needed
Instructions
1. Cook the eggs Boil the eggs for about 8 minutes until fully hard-boiled. Cool, peel, and reserve only the yolks.
2. Mix dry ingredients In a stand mixer bowl, sift together the flour, potato starch, and powdered sugar.
3. Add aromatics & butter Add lemon zest and vanilla seeds. Incorporate the cold butter in pieces and mix with the paddle attachment until combined.
4. Prepare the yolks Pass the cooked yolks through a fine sieve to achieve a smooth, creamy texture. Add them to the dough.
5. Form the dough Mix briefly until combined. Transfer to a lightly floured surface and quickly knead into a smooth dough.
6. Chill Flatten slightly, wrap in plastic, and refrigerate for about 1 hour.
7. Shape Roll the dough to about ⅓ inch (1 cm) thickness. Cut flower-shaped cookies (~1.2 inch / 3 cm diameter). Re-roll scraps as needed.
8. Create the center hole Use a small cutter (~0.4 inch / 1 cm) to make the signature hole.
9. Bake Bake in a preheated static oven at 340°F (170°C) for about 18 minutes. They should remain pale—no browning.
10. Cool & finish Let cool completely on a rack, then dust generously with powdered sugar.
Storage
Store in an airtight container for up to 2 weeks (if they last that long, which they won’t).
Yummy! I absolutely love butter -based cookies. I make something similar with hardboiled egg yolk, I just add some marmalade or jam and combine two cookies into a "sandwich"😋
I never had a good recipe for canestrelli cookies before, I will definitely try this ❤
can you use corn starch instead of potato starch?
Reminds me of what we call "linzer" in hungary