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
Units
Scale
- 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
