Step-by-Step Cakes by DK Publishing

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Canestrelli

These delightful Italian cookies are as light as air and are traditionally made

with a flower-shaped cutter, a fitting shape for such a delicate cookie.

Method

1 Gently slide the egg yolks into a pan of

simmering water over low heat. Poach for

5 minutes, until completely hard, then take

them out of the water and set aside to cool.

When they are cool, push the egg yolks

through a fine metal sieve with the back

of a spoon. Scrape into a small bowl.

2 Cream together the butter and

confectioners’ sugar with an electric hand

mixer until light and fluffy. Add the egg yolks

and lemon zest, and beat well to combine.

3 Sift the flours, baking powder, and salt

together and add to the cookie batter,

beating well to form a smooth, soft dough.

Place the dough in a plastic bag and

refrigerate for 30 minutes to firm up.

Preheat the oven to 325°F (160°C).

4 Roll out the chilled dough on a lightly

floured work surface to

1

⁄ 2 in (1cm) thick. Cut

out traditional flower-shaped cookies, or

other shapes. If you have no flower-shaped

cutter, you can use a larger and a smaller

cutter to make ring shapes instead.

5 Place the cookies on several non-stick

baking sheets and bake in the top third

of the oven for 15–17 minutes, until just

turning golden. The canestrelli are very

delicate when warm, so leave them to

cool for at least 10 minutes on their baking

sheets before removing to a wire rack

to cool completely.

STORE The canestrelli will keep in an airtight

container for 5 days.

BAKER’S TIP

These delicate cookies originate from the

Liguria region of Italy. Their light texture

comes from the traditional use of potato flour

in the recipe. If you cannot find potato flour,

an 00 grade flour (from larger supermarkets

and Italian delicatessens), or even all-

purpose flour, will make a good substitute.

Chilling time

30 mins

Special equipment

flower-shaped, or 2 different-sized, round

cookie cutters

Ingredients

3 large egg yolks, unbroken

11 tbsp unsalted butter, softened

11 ⁄ 4 cup confectioner’s sugar, sifted

finely grated zest of^1 ⁄ 2 lemon

(^3) ⁄ 4 cup potato flour
(^3) ⁄ 4 cup all-purpose flour (or potato flour if you
are wheat intolerant), plus extra for dusting
2 tsp baking powder
1 tsp salt
MAKES
20–30
20
MINS
15–20
MINS
UP TO 4
WEEKS