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
Hard-Boiled Egg Yolks: 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.
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.