Canestrelli Delicious Italian Cookies


  1. 1 cup flour (130 grams)
  2. 1/2 cup + 1 1/2 tablespoons powdered sugar (75 grams)
  3. pinch salt
  4. 3/4 cup + 2 tablespoons corn starch (100 grams)
  5. 2/3 cup cold butter cut into pieces* (150 grams)
  6. 1/2 teaspoon vanilla
  7. 3 hard boiled egg (use just the yolks)
  8. zest 1/2 lemon

*I use salted butter if you use unsalted add 1/4 teaspoon of salt.


  1. Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. 
  2. Place under cold water. Remove shell when cooled, separate the white from yolk and mash just the yolk part, well with a fork.
  3. 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.
  4. Pre-heat oven to 335° (170° celsius).   Line 2 cookie sheets with parchment paper.
  5. Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter**, cut a hole in the middle of the flower. 
  6. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool,  then dust with powdered sugar. Enjoy!

**I used a small pastry tip.