Canestrelli are delicate, buttery Italian cookies traditionally shaped like flowers with a hole in the center. Made with a unique dough that incorporates crumbled hard-boiled egg yolks, these cookies are tender, melt-in-your-mouth treats that are generously dusted with powdered sugar. Their subtle lemon zest and vanilla aroma make them a refined choice for tea time or an elegant dessert tray.
Why You’ll Love This Recipe
Canestrelli offer an irresistible texture—crumbly, soft, and lightly sweetened. The use of hard-boiled egg yolks gives these cookies a melt-in-the-mouth quality, unlike typical shortbread. They’re easy to prepare and look charmingly festive on any cookie platter, making them perfect for holidays, celebrations, or a simple afternoon indulgence with espresso or tea.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- cornstarch
- powdered sugar (plus extra for dusting)
- unsalted butter, cold and cubed
- hard-boiled egg yolks, crumbled
- vanilla extract
- lemon zest
- salt
directions
- In a large mixing bowl, whisk together flour, cornstarch, powdered sugar, lemon zest, and a pinch of salt.
- Push the hard-boiled egg yolks through a fine mesh sieve into the flour mixture for a smooth consistency.
- Add cubed butter and vanilla extract. Mix using your hands or a pastry cutter until the dough comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to 1/2 inch thickness. Use a flower-shaped cookie cutter with a center hole to cut out cookies.
- Arrange cookies on the prepared baking sheet.
- Bake for 12–14 minutes, or until edges are just lightly golden. Do not overbake.
- Allow cookies to cool completely on a wire rack.
- Dust generously with powdered sugar before serving.
Servings and timing
- Servings: 30 cookies
- Prep Time: 20 minutes
- Cooking Time: 14 minutes
- Total Time: 34 minutes + chilling
- Calories: 110 kcal per cookie
Variations
- Almond Version: Add 1/4 teaspoon almond extract for a nutty twist.
- Chocolate-Dipped: Dip cooled cookies in melted white or dark chocolate for a decorative edge.
- Orange Zest: Substitute lemon zest with orange zest for a citrus variation.
- Nut-Free Powdering: Mix powdered sugar with a pinch of cinnamon for a spiced finish.
- Mini Canestrelli: Use a smaller cutter for bite-sized cookies, adjusting baking time slightly.
storage/reheating
Store Canestrelli in an airtight container at room temperature for up to 1 week. They do not require refrigeration. For longer storage, freeze them (without powdered sugar) in an airtight container for up to 2 months. Dust with powdered sugar after thawing.
FAQs
Why use hard-boiled egg yolks?
They give the cookies a tender, crumbly texture that is unique and traditional to Canestrelli.
Can I use a different cookie cutter?
Yes, any small shape will work, but the flower shape is classic.
Can I use margarine instead of butter?
Butter is preferred for flavor and texture, but margarine can be used as a substitute if necessary.
How do I prevent overbaking?
Watch the edges—once they’re lightly golden, the cookies are done. They should remain pale.
Can I make the dough ahead?
Yes, it can be made and chilled up to 2 days in advance.
Do these cookies spread while baking?
No, they hold their shape well, making them ideal for decorative cutters.
Is there a gluten-free version?
Use a 1:1 gluten-free flour blend for a gluten-free variation.
Can I omit the lemon zest?
Yes, though it adds brightness, you can skip it or replace it with vanilla bean paste.
Do I need to sift the powdered sugar?
Sifting ensures an even, snowy coating, especially important for presentation.
What’s the best way to serve them?
With tea, coffee, or as part of a holiday cookie assortment.
Conclusion
Canestrelli are a testament to the elegance and simplicity of traditional Italian baking. With their refined flavor, delicate crumb, and charming appearance, these cookies bring a touch of European café charm to your home. Whether shared during the holidays or enjoyed with a quiet cup of tea, Canestrelli offer a timeless treat that’s both beautiful and delicious.
Print
Canestrelli
- Total Time: 34 minutes + chilling
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delicate Italian flower-shaped cookies made with butter and egg yolks, dusted generously with powdered sugar—crumbly, buttery, and perfect with tea or espresso.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2/3 cup powdered sugar (plus extra for dusting)
- 1 cup unsalted butter, cold and cubed
- 3 hard-boiled egg yolks, crumbled
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
Instructions
- In a mixing bowl, whisk together flour, cornstarch, powdered sugar, lemon zest, and salt.
- Push hard-boiled egg yolks through a fine sieve into the bowl for a smooth texture.
- Add cubed butter and vanilla extract. Mix with your hands or a pastry cutter until the dough comes together.
- Wrap the dough in plastic and chill for 30 minutes.
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Roll out dough to about 1/2 inch thickness. Cut out cookies using a flower-shaped cutter with a hole in the center.
- Place on baking sheet and bake for 12–14 minutes, or until edges are just barely golden.
- Cool completely and dust generously with powdered sugar.
Notes
- Hard-boiled egg yolks are key for the cookie’s delicate texture.
- Use a flower-shaped cutter for traditional presentation.
- Cookies store well in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
