Canestrelli

Ingredients

All-purpose flour – 2 cups (250g)

Cornstarch – ¾ cup (100g)

Powdered sugar – ½ cup (60g), plus extra for dusting

Unsalted butter – 1 cup (225g), softened

Hard-boiled egg yolks – 3, pressed through a fine sieve

Lemon zest – from 1 lemon

Vanilla extract – 1 teaspoon

Prepare the Egg Yolks

Bring the eggs to a boil and cook until hard-boiled.

Once cooled, remove the yolks and press them through a fine mesh sieve until smooth.

Set aside.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornstarch, and powdered sugar until well combined and free of lumps.

Incorporate the Butter

Add the softened butter to the dry mixture.

Using your hands or a pastry cutter, blend until the mixture becomes sandy and crumbly.

Add Yolks and Flavorings

Mix in the sifted egg yolks, lemon zest, and vanilla extract.

Gently knead just until the dough comes together into a soft, uniform ball—avoid overworking.

Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes.

This helps the cookies hold their shape while baking.

Shape and Bake the Cookies

Preheat your oven to 325°F (160°C).

Roll the chilled dough to about ¼-inch (6 mm) thickness. Cut into traditional flower-shaped cookies, adding a small hole in the center if desired.

Transfer the cookies to a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are just barely golden—do not brown.

Dust and Serve

Allow the cookies to cool completely on the tray.

Generously dust with powdered sugar before serving for the classic canestrelli finish.