How to prepare canestrelli

Very crumbly, ideal for breakfast or to enjoy with a cup of tea in the afternoon, Canestrelli are delicious biscuits typical of Liguria and Piedmont, shaped like a daisy, dusted with icing sugar..

Specifically, today we'll show you how to make the Ligurian version, which differs from the Piedmontese version in its dough: the latter requires hazelnut flour. Let's see how together:

Ingredients

300 grams of flour
200 gr of potato starch
300 g butter
100 grams of powdered sugar
6 tuorli sodium
The zest of an organic lemon
A vanilla bean

Preparation

Cook the eggs until they become hard-boiled and in the meantime sift the flour, potato starch and salt into a bowl. sugar icing.
Also add the lemon zest, the vanilla bean seeds and the butter cut into cubes.
Mix everything together until well combined, until smooth. You can also use a stand mixer.
Peel the hard-boiled eggs, place the yolks in a bowl and mash them with a fork.
Add the egg yolks to the mixture, knead again, then transfer everything to a work surface and shape it into a loaf: wrap it in cling film and place it in the refrigerator for about an hour.
After this time, roll out the dough into a 1 cm thick disc and, using a cookie cutter, cut out flower-shaped biscuits. Use a pastry cutter to create the characteristic hole that distinguishes this type of biscuit, then knead the scraps again to make new biscuits.
Place the scallops on a baking tray lined with baking paper and bake in a preheated static oven at 170° for about 20 minutes.
Once cooked, let them cool and then sprinkle them with icing sugar.

Crumbly Canestrelli: The Original Ligurian Recipe

How to prepare canestrelli

Ingredients

Preparation

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