Canestrelli a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie.
1 cup flour (130 grams)
1/2 cup + 1 1/2 tablespoons powdered sugar (75 grams)
3/4 cup + 2 tablespoons corn starch (100 grams)
2/3 cup cold butter cut into pieces* (150 grams)
1/2 teaspoon vanilla
3 hard boiled egg (use just the yolks)
zest 1/2 lemon
*I use salted butter if you use unsalted add 1/4 teaspoon of salt
Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. Remove shell when cooled, separate the white from yolk and mash just the yolk part, well with a fork.
In a food processor whisk together flour, sugar, salt, corn starch and zest, then add cold butter and vanilla, pulse a few times to mix, add egg yolks and pulse until almost combined, move to a lightly floured flat surface and knead gently until combined. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour or two or even overnight.
Full instructions recipe visit: https://anitalianinmykitchen.com/canestrelli/