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.
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.