If you’ve never made cookies before, these canestrelli are the perfect recipe to try! Easy, quick and with an irresistible taste thanks to the combination of butter, lemon zest and a touch of vanilla. A real comfort food that will make you feel like you’re in a pastry shop! 🧑🍳💕
Ingredients (for about 20 cookies):
100 g of 00 flour 🌾
100 g of potato starch 🥔
125 g of butter 🧈
60 g of icing sugar 🍚
2 hard-boiled egg yolks 🍳
Zest of 1 lemon 🍋
1 teaspoon of vanilla extract 🍦
1 pinch of salt 🧂
Method:
1️⃣ Prepare the butter and sugar:
Start by working the softened butter with the icing sugar 🍚, the lemon zest 🍋 and the vanilla extract 🍦 until you obtain a soft and creamy mixture. Use a wooden spoon or a spatula to mix well.
2️⃣ Add the egg yolks:
Peel the hard-boiled egg yolks 🍳 and add them to the butter and sugar mixture. Mix well until you get a smooth cream.
3️⃣ Incorporate the flours:
Sift together the flour 🌾 and the potato starch 🥔 with a pinch of salt 🧂. Gradually add the flours to the butter mixture, working the dough quickly to prevent it from becoming too hot. The result should be soft but not sticky, similar to a slightly softer shortcrust pastry.
4️⃣ Rest the dough:
Form a loaf with the dough and wrap it in cling film. Leave it to rest in the fridge for 1 hour ❄️. This step is essential to make the dough easier to roll out.
5️⃣ Roll out and shape the biscuits:
After resting, roll out the dough on a floured surface, using a rolling pin. Shape the canestrelli with the appropriate mold or, if you don’t have one, with a round glass. If you want, you can make a small hole in the center with another smaller mold to obtain the characteristic flower shape. 🌸
6️⃣ Baking:
Preheat the oven to 170-180°C. Arrange the biscuits on the baking sheet lined with baking paper and bake for 10-12 minutes, until they are lightly golden on the edges.
7️⃣ Cool and serve:
Let the canestrelli cool on a rack and, if you like, you can sprinkle them with icing sugar for a finishing touch! ❄️
Tips:
For extra flavor, you can also add a little vanilla powder along with the lemon zest.
These canestrelli keep perfectly in an airtight container for several days… if you can make them last! 😉
Preparation time: 20 minutes
Rest time: 1 hour
Cooking time: 10-12 minutes
Total time: 1 hour and 30 minutes
