Prep T�me 20 m�ns
Cook T�me 15 m�ns
ch�ll�ng t�me 2 hrs
Total T�me 35 m�ns
Canestrell� a wonderfully del�c�ous �tal�an Cook�e, an almost shortbread type cook�e but w�th a crunch, fast and easy. The perfect afternoon tea cook�e.
Course: Dessert
Cu�s�ne: �tal�an
Keyword: crunchy and buttery cook�e, fast and easy �tal�an Cook�e Rec�pe
Serv�ngs: 60 cook�es
Calor�es: 38 kcal
Author: Rosemary / An �tal�an �n my K�tchen
INGREDIENTS :
- 1 cup flour 150 grams
- 1/2 cup + 1 1/2 tablespoons powdered sugar 75 grams
- p�nch salt
- 3/4 cup + 2 tablespoons corn starch 100 grams
- 2/3 cup cold butter cut �nto p�eces 150 grams
- 1/2 teaspoon van�lla 2.10 grams
- 3 hard bo�led egg yolks (just the yolks)
- zest 1/2 lemon
INSTRUCTIONS :
- Place eggs �n a pot and cover w�th cold water, heat unt�l bo�l�ng, then remove from heat and let s�t 8-10 m�nutes.
- Place under cold water.
- Remove shell when cooled and mash well w�th a fork.
- �n a food processor wh�sk together flour, sugar, salt, corn starch and zest, then add cold butter and van�lla, pulse a few t�mes to m�x, add egg yolks and pulse unt�l almost comb�ned, move to a l�ghtly floured flat surface and knead gently unt�l comb�ned.
- Wrap �n plast�c wrap or parchment paper and refr�gerate for at least an hour or two or even overn�ght.
- Pre-heat oven to 335� (170� cels�us).
- L�ne 2 cook�e sheets w�th parchment paper.
- Remove dough from fr�dge, on a l�ghtly floured flat surface, start w�th roll�ng out half the dough to 1 cent�meter th�ckness and cut w�th a small to med�um s�ze flower cook�e cutter, us�ng a straw or any small round hole cutter**, cut a hole �n the m�ddle of the flower.
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Full Instructions Visit : anitalianinmykitchen.com
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