Canestrelli

Name: Canestrelli
Total time: 900 s
Yield: 20 biscuits
Cuisine: British
Ingredients: 2 egg yolks - hard boiled; 100 g plain flour; 65 g potato starch; 100 g cubed cold butter; 50 g icing sugar; Zest of 1/2 lemon; 1/2 tsp vanilla extract

thatcherfocaccia @thatcherfocaccia

East Sussex

Delicious crumbly lemon flavoured Italian shortbreads with a butter-ly texture. These easy to make shortbreads are made with hard boiled egg yolks but don’t be put off! They are really heavenly!!! They originate from the Ligurian region in Italy where I grew up and once you’ve tried them you’ll understand .... they’re not too sweet and go really well with a strong espresso. The fat in egg yolks tenderises the dough by shortening the gluten strands, giving your biscuits a richer flavour. Because egg yolk is a natural emulsifier it makes your batter smooth with a creamy texture.

thatcherfocaccia @thatcherfocaccia

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Ingredients

10-15 minutes

20 biscuits

2egg yolks - hard boiled
100 gplain flour
65 gpotato starch
100 gcubed cold butter
50 gicing sugar
Zest of 1/2 lemon
1/2 tspvanilla extract

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Steps

10-15 minutes

1

Put the eggs in a pan of cold water and bring to the boil. Boil for 8-10 minutes then once done, transfer into a bowl of cold water.
2

Sieve the flour, starch and icing sugar in a bowl. Add the zest, vanilla extract and butter and mix well in a freestanding mixer using a dough blade until you get a soft dough.
3

Peel the eggs and crumble the egg yolks into the mixture. Blend until it comes together in a smooth ball.
Cover and refrigerate for at least 1 hour.
4

Preheat the oven to 170°c.
5

Lightly flour your work surface and gently out the dough to 8mm thick. Using a flower cutter cut out the shortbreads.
6

To make the hole in the middle you can use anything which is round and hollow. I used a small bottle cap.
7

Bake for 10-15 minutes. Canestrelli should remain pale in colour and should not go brown.
8

When ready place on a cooling rack and once cooled completely generously dust with icing sugar.

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Cooksnaps

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thatcherfocaccia @thatcherfocaccia

on November 09, 2020 07:46

East Sussex

Some people call me Annabel, some call me Mamma Thatch, and some call me Thatcher Foccacia!Welcome to my food account, sharing my homemade food, recipes, and some delicious eats from around the world.Most of my food is influenced by my Greek and Italian origin. I hope it makes you hungry! Buon appetito x