Typical of Italy, canestrelli is a delicate and very light cookie. Delicious!


  • 100 grams of self-raising flour
  • 150 grams of unsalted butter
  • 150 grams of sifted icing sugar
  • 150 grams of potato starch
  • Zest of ½ lemon
  • 2 excited

Preparation Mode

  1. Sift together the wheat flour and potato starch and set aside.
  2. In a pan of water, over low heat, gently pour in the egg yolks.
  3. Blanch them for 5 minutes, until they are cooked.
  4. Remove them from the water and let them cool.
  5. In a bowl, pass the egg yolks through a metal sieve, pressing them onto the mesh using the back of a spoon.
  6. Using a mixer, beat the icing sugar with the butter until fluffy and light.
  7. Add the lemon zest, egg yolks and beat to mix well.
  8. Add the reserved flour, mix until you get a soft and light dough.
  9. Place the dough in a plastic bag and refrigerate for 30 minutes.
  10. Remove and, on a smooth, floured surface, roll out the dough to 1 cm thick.
  11. Cut the cookies into the shape of a flower.
  12. Place in a large non-stick baking dish.
  13. Bake in the upper part of the oven for approximately 18 minutes or until they start to brown.
  14. Remove from the oven and let them cool for 10 minutes in the pan.
  15. Carefully remove from the pan and place on a wire rack to cool.

Mom Tips

The butter must be at room temperature to use.

Traditionally, Canestrelli is cut into the shape of a flower.

If you have a wheat intolerance or want the cookies to be even lighter, you can make them with just potato starch.

Approximate yield of 25 units.

Source: https://www.receitasdemae.com.br/receitas/canestrelli/

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