Canestrelli cookies

Finally spring has come!

We wanna celebrate it with something shaped like flowers. So, what’s better than these shortbread-like cookies?

They are typical dish from Liguria and Piedmont (still uncertain who’s the owner of the real recipe) but anyways.. delicious!



-300 grams of All-purpose white wheat flour

-200 grams of Potato flour

-300 grams of Butter

-180 grams of Powdered sugar

-0.5 gram of Synthetic vanilla extract

-1 Lemon zest

-5 Egg yolk, hard boiled


Boil the eggs for 8 minutes in boiling water. Drain and let them cool a bit, then separate the egg whites from the yolks, and set the latter aside. In a mixing bowl, sift and combine the flour with the potato starch, the vanilla powder and the powdered sugar, then add the diced softened butter and the grated lemon zest. 


Finally mash the egg yolks through a a strainer or with a potato masher and add to the dough. Quickly blend everything together , until you have a soft, even dough; form into a flattened ball, wrap in cling film and put in the fridge to set for about 1 hour. 


After such time, take the dough out of the fridge and roll it out to a thickness of 1 cm. Using a cookie cutter, cut out the flowers and cut hole in the middle. Place the cookies on a baking sheet lined with parchment paper and bake in a static oven at 170°C for about 16 minutes: the cookies shouldn’t brown. When the canestrelli have cooled, sprinkle with plenty of powdered sugar!


Greta Scacchi



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