Canestrelli

Canestrelli are traditional Italian cookies, particularly from Liguria and Piedmont, known for their flower shape and the distinctive hole in the center. These biscuits are ideal to accompany tea or for a sweet break during the day.

Here are the ingredients and the instructions to prepare Canestrelli:

Ingredients

• 300 g of all-purpose flour
• 200 g of cold butter from the refrigerator
• 100 g of powdered sugar
• 1 egg yolk
• The grated zest of 1 untreated lemon
• A pinch of salt
• Powdered sugar for dusting

Preparation

1. Start by sifting the flour onto a work surface and arranging it into a well. Add the chopped butter, powdered sugar, egg yolk, grated lemon zest and a pinch of salt to the center.

2. Work the ingredients quickly, until you obtain a smooth and homogeneous dough. If the dough is too crumbly, you can add a tablespoon of cold water.

3. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

4. Preheat the oven to 180 °C.

5. Roll out the dough on a lightly floured surface to about 1 cm thickness.

6. Use a flower-shaped cutter with a hole in the center to cut out the Canestrelli, then arrange the biscuits on a baking sheet lined with parchment paper.

7. Bake in the preheated oven for about 15 minutes or until the edges start to lightly golden.

8. Remove from the oven and let cool completely on a rack.

9. Once cooled, dust the Canestrelli with plenty of powdered sugar.

Remember that every oven is different, so always check the Canestrelli during baking to prevent them from burning.

Curiosity

The name “Canestrello” might derive from the ancient tool used to shape them, called “canestro,” which was a wicker basket. There are also those who attribute the origin of the name to the resemblance with the shape of small baskets.

I hope this recipe will be helpful and that your Canestrelli turn out delicious!