Authentic Italian Canestrelli Cookies – Melt-in-Your-Mouth Butter Delight

Canestrelli – Traditional Italian Butter Cookies

If you’re looking to indulge in a melt-in-your-mouth Italian classic, these Canestrelli are the answer. Often referred to as “butter cookies,” these delightful treats originate from the north of Italy, particularly in Liguria and Piedmont, where they are a beloved part of local traditions. Their delicate texture, rich flavor, and charming flower-like shape make them a perfect addition to any dessert table. Light and buttery, with a hint of lemon zest and vanilla, these cookies are sure to impress your guests and satisfy your sweet cravings.

This recipe yields approximately 100 pieces, making it ideal for large gatherings, or to package and gift to loved ones during the holiday season or any special occasion. With their signature shape, these cookies not only taste wonderful but look beautiful, dusted with powdered sugar, presenting a lovely dessert for any table setting.

Ingredients

Nutritional Information (per cookie, approximate)

Instructions

1. Boil the Eggs:
   Begin by boiling 6 large eggs for about 8 minutes in boiling water until they are hard-boiled. Once cooked, remove the eggs from the water and allow them to cool. Once cool enough to handle, peel the eggs and pass the yolks through a fine sieve or a potato ricer. This will give you a smooth, creamy texture that is essential for the perfect Canestrelli dough.

2. Prepare the Dough:
   In a stand mixer (preferably fitted with a paddle attachment), combine the all-purpose flour, potato starch, powdered sugar, and the zest of 1 lemon. Add the butter (make sure it’s softened to room temperature) and begin mixing on low speed to incorporate the ingredients.

3. Add the Egg Yolks and Vanilla:
   Add the creamy egg yolks you prepared earlier and the seeds scraped from 1 vanilla bean. Continue mixing until the dough begins to come together. Be careful not to overwork the dough, as this could result in dense cookies. The dough should be smooth, soft, and slightly sticky but manageable.

4. Form the Dough into a Ball:
   Transfer the dough onto a lightly floured surface and gently knead it into a ball. Work quickly to avoid over-handling the dough. Once you have formed a smooth dough ball, press it down slightly to form a thick disc. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to firm up.

5. Shape the Cookies:
   Preheat your oven to 170°C (340°F) with static heat. If you prefer using a fan-assisted oven, you can lower the temperature to 150°C (300°F). After chilling, remove the dough from the fridge and roll it out on a lightly floured surface to about 5mm thickness.

   Use a round cookie cutter to cut out the cookies, then take a smaller cutter (about 1cm in diameter) to create a hole in the center of each cookie, giving them their characteristic flower shape. If you don’t have a specific cutter, you can also use a small round lid or the edge of a piping tip to form the center.

6. Bake the Canestrelli:
   Arrange the cookies on a baking sheet lined with parchment paper. Place them in the preheated oven and bake for 18 minutes, or until they are just golden on the edges. They should not be allowed to darken too much—watch them closely to ensure they stay light and delicate.

7. Cool and Dust:
   Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely. After they have cooled, dust them generously with powdered sugar. This not only enhances their look but also adds a touch of sweetness that complements their buttery texture.

8. Serve and Enjoy:
   These delicate Italian cookies are best enjoyed with a cup of tea or coffee, though they can also be served as part of a larger dessert spread at special gatherings. Their crumbly texture and rich flavor are sure to leave a lasting impression. Store the Canestrelli in an airtight container to maintain their freshness for up to a week.

Tips for Success

• Flour Type: For authentic Canestrelli, use 00 flour, which has a fine texture that contributes to the cookies’ delicate crumb. If you can’t find it, all-purpose flour will work as a substitute, but the texture might be slightly different.

• Chill the Dough: Don’t skip the resting period in the fridge. This helps the dough firm up, making it easier to roll out and cut without becoming too sticky.

• Temperature Control: Make sure your butter is soft but not melted. The best way to achieve this is by leaving it at room temperature for about 30 minutes before using it.

• Egg Yolks: Passing the egg yolks through a sieve is key to getting a smooth texture. This ensures that no chunks are present in your dough, which could affect the final result.

• Baking: Keep an eye on your cookies in the oven. They should remain light in color and not brown too much. Canestrelli are meant to be soft and crumbly, not crispy.

• Variations: While traditional Canestrelli are simply flavored with lemon zest and vanilla, you can experiment with different flavorings such as orange zest or a hint of almond extract for a unique twist.

These Canestrelli are perfect for sharing with family and friends, as part of a holiday celebration, or simply as an indulgent treat. With their delicate texture and sophisticated flavors, they’re sure to become a favorite in your baking repertoire.

Enjoy the process of making these cookies, and don’t forget to indulge in a few once they’ve cooled—trust us, they’ll be worth every bit of effort.