Canestrelli (Italian Flower Cookies) – a delicious recipe with flour, flour, butter, egg yolks, vanilla, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Line a baking pan with parchment paper.
2
Combine the flours, sugar and a pinch of salt in a large bowl. Add the butter. Press the hard-boiled egg yolks through a sieve into the bowl.
3
Add the vanilla and lemon peel and rub everything together with your fingers. Keep working the mixture with your hands until it comes together into a firm, golden dough. Press the dough into a smooth, flat disc.
4
On a lightly floured board, roll the dough out to 1/3 inch thickness. Check the thickness carefully as thinner dough results in dry cookies.
5
Cut out flowers or fluted circles using a small cookie cutter (about 1 1/2-inch diameter). Place on prepared pan. Remove the centers using a tiny cutter, or a drinking straw. Return the 'holes' to the dough for re-rolling. Keep rolling and cutting the dough until it is all used. Refrigerate the baking pan for about 10 mins.
6
Bake for 15-20 mins until pale gold and firm to the touch. Transfer to a wire rack and dust thickly with sifted powdered sugar. Cool completely. Store in an airtight container for 3-4 days.
449
kcal
Calories
28
g
Fat
40
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup flour, 3/4 cup potato flour or cornstarch, 8 tbsp (1 stick) butter, cubed, at room temperature, 2 None egg yolks from large hard-boiled eggs, and more.
Yes, Canestrelli (Italian Flower Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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