Canestrelli Christmas Cookies - Italian shortbread biscuits made with egg yolks hard-boiled
Canestrelli are shortbread biscuits in the shape of a flower with a hole in the center. They are buttery and owe their lightness to the preparation with the egg yolks of hard-boiled eggs. They are made mainly in the Italian region of Liguria, around Christmas time, by also during the rest of the year.
1 cup flour 1 cup of potato starch 3 tablespoons of powdered sugar 250 gr of butter 4 hardboiled egg yolks 1 pinch of salt 1 teaspoon of vanilla essence 1 grated lemon peel icing vanilla sugar for garnish
Crumble the hardened egg yolks with a mixer. Put the flour, the starch, the icing sugar, the butter cut into small pieces, salt, the egg yolks, the grated lemon peel and the essence of vanilla in a bowl. Knead everything until a homogeneous mixture is obtained. Cool the dough in the fridge for 30 minutes and roll it out with a rolling pin to obtain a sheet of thickness of 1 cm. Cut out some small flowers and make a hole in the middle. Bake at 180 ° C for 20 minutes. Once cooled sprinkle with icing sugar and serve your canestrelli biscuits.