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Canestrelli are buttery, melt-in-your-mouth Italian shortbread cookies, traditionally shaped like flowers with a hole in the center and dusted generously with powdered sugar. Made with simple pantry staples like flour, butter, and egg yolks, they’re perfect for afternoon tea, holiday trays, or as a sweet gift. If you love classic European cookies, Canestrelli will quickly become a favorite.
Why Everyone Will Love This Recipe
- Delicate and Buttery: They practically dissolve in your mouth.
- Festive and Elegant: Their flower shape and sugar-dusted finish make them beautiful on any dessert table.
- Simple Ingredients: Made with everyday pantry items—no fancy tools required.
- Perfect for Gifting: Wrap them in a tin or box for a thoughtful homemade gift.
- Kid-Friendly: A fun cookie to make with little helpers, especially when cutting the dough.
What Are Canestrelli?
Canestrelli are traditional Italian shortbread cookies, known for their soft texture and signature flower shape with a central hole. Originating from Liguria and Piedmont, these cookies are often served during festive seasons, weddings, or simply enjoyed with a cup of coffee. Their distinctive crumbly texture comes from a unique twist: the use of hard-boiled egg yolks instead of raw, giving them a delicate, sandy consistency that sets them apart from other shortbreads.
Pro Tips for the Best Canestrelli
- Sift the Egg Yolks: Pressing the hard-boiled yolks through a fine mesh sieve ensures a silky texture in the dough.
- Keep It Cool: Use cold butter and chill the dough before and after shaping to prevent spreading.
- Don’t Overbake: They should remain pale—take them out of the oven before they brown.
- Use Real Vanilla: A half vanilla bean adds wonderful depth, but you can substitute with a high-quality vanilla extract if needed.
- Get the Shape Right: Use a flower-shaped cookie cutter with a small center hole for the classic look.
Frequently Asked Questions
Can I Use Raw Egg Yolks Instead of Boiled?
No, boiled egg yolks are key to the unique crumbly texture of Canestrelli.
What If I Don’t Have a Flower-Shaped Cutter?
You can use any round or shaped cutter and make a center hole with a straw or piping nozzle.
Why Is My Dough Crumbly?
It may need a bit more mixing. However, don’t overwork it—just enough to form a smooth dough.
Can I Make the Dough in Advance?
Yes! The dough can be kept in the fridge for up to 24 hours before rolling and cutting.
Are Canestrelli the Same as Shortbread?
Not exactly. While both are butter-based, Canestrelli use hard-boiled egg yolks and potato starch, giving them a finer, sandier crumb.
Do I Need to Chill the Dough Twice?
Yes. Chilling both before and after cutting helps the cookies hold their shape and bake evenly.
How to Store Canestrelli
Allow the cookies to cool completely before storing. Place them in an airtight container at room temperature for up to 7 days. If they begin to lose their delicate texture, pop them in a 300°F oven for 5 minutes to refresh.
How to Freeze Canestrelli
You can freeze the unbaked cookie dough wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. Thaw in the fridge before rolling and cutting. Baked cookies can also be frozen for up to 1 month—just place parchment between layers and store in an airtight container. Dust with fresh powdered sugar after thawing.
Ingredients
How to Make Canestrelli
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To begin, you'll need to prepare the hard-boiled egg yolks—the secret behind Canestrelli’s signature melt-in-your-mouth texture. Once the yolks are fully cooled, press them through a fine-mesh sieve using the back of a spoon. It might take a little patience, but this step is essential. Be sure to scrape off the yolk that collects underneath the sieve—don’t let any go to waste!
To begin, you'll need to prepare the hard-boiled egg yolks—the secret behind Canestrelli’s signature melt-in-your-mouth texture. Once the yolks are fully cooled, press them through a fine-mesh sieve using the back of a spoon. It might take a little patience, but this step is essential. Be sure to scrape off the yolk that collects underneath the sieve—don’t let any go to waste!
Next, in the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour and cold, cubed butter. Mix on low speed just until you get a crumbly, sand-like mixture. This step is key to building that delicate shortbread base. If you don't have a stand mixer, you can do this by hand using your fingertips—just work quickly to avoid melting the butter.
Now it's time to bring in the rest of the ingredients. Add the sifted egg yolks, potato starch, powdered sugar, a pinch of salt, lemon zest, and the seeds scraped from half a vanilla bean (or a teaspoon of vanilla extract if you prefer). Continue mixing at low speed until the dough comes together smoothly. Try not to overmix—you want everything well combined, but still tender.
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Next, in the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour and cold, cubed butter. Mix on low speed just until you get a crumbly, sand-like mixture. This step is key to building that delicate shortbread base. If you don't have a stand mixer, you can do this by hand using your fingertips—just work quickly to avoid melting the butter.
Once your dough is ready, shape it into a flat, rectangular slab. Wrap it tightly in plastic wrap and pop it into the fridge to chill for at least 30 minutes. This resting time helps the butter firm up and makes the dough easier to roll out later.
After chilling, lightly flour your work surface and roll the dough out to about 1 centimeter (or roughly ⅜ inch) thick. Use a flower-shaped cookie cutter to cut out the traditional Canestrelli shape. Don’t forget the little hole in the center—use the end of a piping nozzle or even a straw to get that classic look.
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Now it's time to bring in the rest of the ingredients. Add the sifted egg yolks, potato starch, powdered sugar, a pinch of salt, lemon zest, and the seeds scraped from half a vanilla bean (or a teaspoon of vanilla extract if you prefer). Continue mixing at low speed until the dough comes together smoothly. Try not to overmix—you want everything well combined, but still tender.
Carefully transfer the cookies to a baking sheet lined with parchment paper, spacing them out slightly. For best results, let them chill in the fridge once more for another 30 minutes. This second chill helps the cookies keep their shape during baking.
When you’re ready, preheat your oven to 340°F (170°C). Bake the cookies for about 15 to 18 minutes. Keep an eye on them—they should remain pale and delicate in color. If they start to brown, they’ve gone too far.
Once baked, let the Canestrelli cool completely on the tray. Only when they’re fully cooled should you dust them generously with powdered sugar. That snowy finish is not just beautiful—it adds the final sweet touch that makes these cookies so irresistible.
And there you have it—classic Canestrelli, ready to enjoy with a cup of tea or gifted in a pretty box to someone you love.
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