Canestrelli are delicate, flower-shaped shortbread cookies with a dusting of powdered sugar, originating from Northern Italy, particularly the regions of Liguria and Piedmont. Their name comes from canestro, meaning “basket” in Italian, a nod to the woven baskets in which these cookies were traditionally carried or displayed during festivals and celebrations. Canestrelli date back to medieval times and were often made to mark special occasions such as weddings or religious holidays. The classic version is made with a rich, crumbly dough featuring flour, butter, sugar, and sometimes hard-boiled egg yolks, which contribute to their tender texture and pale color. Over centuries, Canestrelli have remained a beloved symbol of Italian baking heritage, representing the elegance and simplicity of regional home-style desserts.

Canestrelli, originating from the Liguria and Piedmont regions in northern Italy, are delightful shortbread cookies. These cookies are known for their unique flower shape, featuring a central hole. Canestrelli are renowned for their buttery texture, lightness, and delicate crumbliness. When indulging in these treats, they simply melt in your mouth. Although traditionally enjoyed during Easter, Canestrelli can be relished at any time of the year, allowing you to savor their exquisite flavors and delightful characteristics whenever you desire.
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Prep Time 15 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 4 egg yolks
  • 1 cup cornstarch
  • 1 cup cold butter
  • ¾ cup powder sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Method
 

  1. To start, cook the egg by placing it in a pot of cold water. Bring the water to a boil and let the egg cook for about 8-10 minutes. Once the egg is cooked to your desired level, carefully transfer it to a bowl or sink filled with cold water to rapidly cool it down. Once cooled, gently peel the egg, removing the shell, and then separate the yolks from the whites. Set the egg yolks aside for future use while you proceed with your recipe.
  2. Take a large bowl and sift together the flour, cornstarch, and powdered sugar. Add the lemon zest and vanilla extract (if desired) to the bowl. Next, incorporate the cold butter, which should be cut into cubes. You can choose to chop the ingredients together using a dough blender or, alternatively, use a food processor to combine them. This step aims to evenly distribute the butter throughout the dry ingredients, resulting in a cohesive dough.
  3. Once the dry ingredients and butter are combined, proceed by adding the grated egg yolks to the mixture. Knead the dough by hand, working it until it forms a smooth and cohesive ball. Ensure that all the ingredients are well incorporated. Next, cover the dough with plastic wrap to prevent it from drying out, and set it aside to rest for approximately 30-60 minutes.
  4. Preheat oven to 335F (170C).
  5. Take a large portion of the dough and place it on a work surface lightly dusted with flour. Roll out the dough to a thickness of approximately ⅓ inch. To shape the cookies, use a flower-shaped cookie cutter to cut them out from the rolled dough. Additionally, use asmall round hollow device to press out the center of each cookie.
  6. Carefully transfer the cut-out cookies onto a baking sheet lined with parchment paper, ensuring they are spaced apart. Place the baking sheet with the cookies into a preheated oven and bake them for approximately 10-15 minutes. It is important to note that Canestrelli should maintain a pale color and should not brown during baking.
    Once the cookies are done, remove them from the oven and allow them to cool completely on a wire rack. Once cooled, generously dust the Canestrelli with powder sugar.