These Canestrelli are delicate Italian butter cookies with a tender, crumbly texture and a generous coating of powdered sugar. What makes this version unusual is the use of hard-boiled egg yolks in the dough. Pressing the yolks through a fine-mesh sieve before mixing them in helps create the fine, melt-in-your-mouth crumb Canestrelli are known for.
The dough is flavored simply with lemon zest and vanilla, then rolled thick enough that the cookies stay tender rather than turning crisp. Keep them pale while baking; you’re looking for set edges and only the faintest color on the bottoms.
What Are Canestrelli?
Canestrelli are traditional Italian cookies especially associated with Liguria. They’re recognizable by their small flower shape, hole in the center, and snowy coating of confectioners’ sugar.
Recipes vary by region, but this version uses flour, cornstarch, butter, powdered sugar, lemon, vanilla, and cooked egg yolks. The combination of cornstarch and sieved yolks gives the cookies a particularly delicate, short texture.
Ingredients
- 4 large hard-boiled egg yolks
- 1⅔ cups (200 g) all-purpose flour
- 1 cup (125 g) cornstarch
- ¾ cup + 1 tablespoon (100 g) confectioners’ sugar, plus more for dusting
- 14 tablespoons (200 g) unsalted butter, cold and cubed
- Finely grated zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook the Eggs: Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then cook until hard-boiled, about 9–10 minutes. Transfer to cold water, peel, and separate the yolks from the whites. Let the yolks cool completely.
- Prepare the Dry Ingredients: Sift the flour, cornstarch, confectioners’ sugar, and salt into a large bowl. Add the lemon zest and vanilla.
- Work in the Butter: Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or food processor until the mixture resembles fine crumbs.
- Add the Egg Yolks: Press the hard-boiled egg yolks through a fine-mesh sieve directly into the flour mixture. Gently work everything together just until a soft, smooth dough forms. Avoid kneading more than necessary.
- Chill the Dough: Shape the dough into a disk, wrap it tightly, and refrigerate for 30–60 minutes. If chilled overnight, let it sit at room temperature for about 15–20 minutes before rolling, just until pliable.
- Roll and Cut: Preheat the oven to 340°F (170°C). Roll the dough on a lightly floured surface to about ⅓ inch (8 mm) thick. Cut into flower shapes with a cookie cutter, then use a small round cutter or piping tip to remove the center of each cookie.
- Bake: Arrange the cookies on a parchment-lined baking sheet. Bake for 12–15 minutes, or until set but still pale. The bottoms may take on just a hint of color, but the tops should not brown.
- Cool and Finish: Let the cookies rest on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack. Once completely cool, dust generously with confectioners’ sugar.
How to Store Canestrelli
Once the cookies are completely cool, store them in an airtight container or cookie tin at room temperature.
Place parchment paper between layers to help protect the delicate cookies and keep the powdered sugar coating intact.
For the best texture, enjoy them within 5–7 days.
Can I Make Canestrelli Ahead?
Yes. Prepare the dough, shape it into a disk, wrap it tightly, and refrigerate for up to 2 days.
Before rolling, let the dough sit at room temperature for about 15–20 minutes, or just until it becomes pliable enough to roll without cracking.
You can also cut the cookies ahead of time, arrange them on a lined baking sheet, cover, and refrigerate them until you’re ready to bake.
