Authentic Canestrelli Recipe: Italian Shortbread Cookies That Melt in Your Mouth
A Classic Cookie from Northern Italy
Canestrelli are delicate, flower-shaped shortbread cookies from Northern Italy, especially Liguria and Piedmont. They’re known for their fluted edges, small center hole, and a generous dusting of powdered sugar.
They don’t just look beautiful—they’re delicious too. With a buttery flavor, crumbly texture, and melt-in-your-mouth feel, Canestrelli are a perfect example of Italy’s love for simple, elegant desserts.
The word Canestrelli comes from canestro, meaning “basket” in Italian. Traditionally, families served these cookies in woven baskets during festivals, weddings, and religious holidays. These baskets symbolized generosity and celebration. The cookies inside were just as meaningful—often baked at home and shared with guests.
A Recipe with Medieval Roots
Canestrelli date back to the Middle Ages. Despite centuries of change, the recipe has remained mostly the same.
The dough is rich and simple, made from flour, butter, and sugar. Some regional versions include a unique twist: hard-boiled egg yolks. This ingredient gives the cookies their pale color and soft, sandy texture.
These cookies shine in their simplicity. No bold spices. No complicated techniques. Just a few ingredients, prepared with care. They pair beautifully with coffee or tea. They’re also a favorite on holiday cookie trays or enjoyed on their own any time of year.
Treat for Every Season
Canestrelli are often baked for Easter, but they’re far too good to reserve for one holiday. They remain a staple in Italian homes and bakeries, loved for their delicate flavor and nostalgic charm. Whether you’re gifting them, serving guests, or indulging yourself, Canestrelli always feel like a celebration.
Ingredients
Equipment
Instructions
- Prepare Egg Yolks:Hard-boil the eggs (about 10 minutes), then peel and separate the yolks. Press them through a fine sieve or mash well with a fork. This step is key to the signature melt-in-your-mouth texture.
- Make Dough:In a mixing bowl, combine flour, cornstarch, and salt.Add the sifted powdered sugar.Add the mashed hard-boiled yolks and cold butter.Add vanilla extract and lemon zest if using.Mix quickly with your hands or a stand mixer until a soft dough forms. Don’t overwork.
- Chill:Wrap the dough in plastic wrap and refrigerate for at least 30–60 minutes.
- Shape the Cookies:Roll the dough to about ¼ inch (6 mm) thickness.Cut out flower-shaped cookies with a small hole in the center (you can use a straw or piping tip for the center).Place them on a parchment-lined baking sheet.
- Bake:Preheat the oven to 325°F (160°C).Bake for 12–15 minutes or until the edges are just lightly golden (they should stay pale overall).Let cool on the tray — they’re delicate when hot.
- Dust with Powdered Sugar:Once completely cool, dust generously with powdered sugar.
Notes
This unusual step is the secret to the cookie’s crumbly, melt-in-your-mouth texture. After boiling, let the yolks cool completely. Then sift or mash them finely — no lumps! Cold Butter
Use cold, unsalted butter, cubed. This helps the dough stay firm and crumbly, like a proper shortbread. Don’t let the dough get too warm when mixing. Cornstarch
Cornstarch gives the cookies their tender, sandy texture. It also prevents them from spreading too much in the oven. Chill the Dough
Chill for at least 30 minutes, more if your kitchen is warm. Cold dough is easier to handle and keeps the cookies from losing their shape. Roll Evenly
Roll dough evenly to about ¼ inch (6mm) thick. If it’s too thin, they’ll overbake; too thick, and they won’t bake evenly. Don’t Overbake
Canestrelli should stay pale! Look for the edges to just begin turning golden.
Overbaking will make them too crisp instead of soft and crumbly. Cool Before Dusting
Always let them cool completely before dusting with powdered sugar. If they’re warm, the sugar melts and disappears. Cookie Cutter with a Hole
The signature look is a flower with a hole in the center. If you don’t have a proper cutter, use a small round cutter and poke the center with a straw or piping tip.
Storage
To keep your Canestrelli cookies fresh, tender, and delicious, proper storage is key. These buttery shortbread cookies have a delicate texture that holds up well when stored correctly.
Room Temperature Storage: Short-term (up to 1 week)
Once the cookies have completely cooled and been dusted with powdered sugar, place them in an airtight container.
Line the container with parchment paper to help absorb excess moisture and protect the delicate cookies from breaking.
If stacking cookies, place parchment between layers to prevent sticking or crumbling.
Refrigerator Storage (Optional) Not necessary, but can extend freshness by a few extra days.
Use a tightly sealed container to protect the cookies from absorbing fridge odors.
Freezing: Long-term storage (up to 2 months)
To freeze, place cookies in a single layer on a baking sheet and freeze until solid (about 1 hour).
Transfer to a freezer-safe airtight container or zip-top bag, with parchment paper between layers.
When ready to enjoy, let them thaw at room temperature. Dust with fresh powdered sugar after thawing, if needed. Powdered sugar may dissolve slightly during freezing and thawing, so re-dusting gives them that just-baked look.
