Salted Canestrelli

Salted canestrelli are a savory variant of the more famous Ligurian or Piedmontese canestrelli usually served as dry biscuits made with butter and icing sugar. This savory version can be perfect as an aperitif or snack. Here’s how to prepare them:

Ingredients

• 200 g of type 00 flour
• 100 g of cold butter, cubed
• 50 g of grated Parmesan
• 1 pinch of salt
• 1 pinch of baking powder for savory cakes
• 1 egg yolk (for the dough)
• 1 egg white (for brushing)
• Poppy or sesame seeds for decorating (optional)

Preparation

1. In a bowl, sift the flour and mix with the baking powder and salt.
2. Add the cold cubed butter and work the dough with the tips of your fingers until the mixture is sandy.
3. Incorporate the Parmesan and mix well.
4. Add the egg yolk and continue to work the dough until it becomes homogeneous.
5. Form a dough ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
6. Preheat the oven to 180 °C.
7. Roll out the dough on a lightly floured surface until it is about 1 cm thick.
8. Use a flower-shaped cookie cutter (or the shape you prefer) to cut out the canestrelli and place them on a baking tray lined with parchment paper.
9. Brush each canestrello with the egg white and, if you wish, sprinkle the surface with poppy or sesame seeds.
10. Bake in the oven for about 15-20 minutes, or until golden.
11. Let the salted canestrelli cool on a wire rack before serving.

Curiosity

Salted canestrelli are excellent to enjoy with aperitifs and can be flavored with spices such as rosemary or thyme for an extra touch of taste. Furthermore, they are a creative base on which to spread creamy cheeses or pâté.