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!

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Ingredients:

-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

Preparation:

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. 

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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. 

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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!

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Greta Scacchi

 

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