CANESTRELLI DELICIOUS ITALIAN COOKIES

CANESTRELLI
I have returned to Italy and of course I am missing all my family and friends, especially my eldest Daughter that unfortunately I didn’t see nearly enough.

She is off on adventures of her own and is now living in Vancouver (this was 2 years ago and now she is back in Toronto!) for the time being.  So we only had a few days together.  Although we did have a great time and now we look forward to her visit back home.

Naturally with the return to your home that was mainly kept up by the Italian, well you can imagine what I came home to!  To tell the truth it wasn’t as bad as I had imagined.  At least the dog, the cat and the plants were still alive.

Ingredients

• 1 cup flour 150 grams
• 1/2 cup + 1 1/2 tablespoons powdered sugar 75 grams
• pinch salt
• 3/4 cup + 2 tablespoons corn starch 100 grams
• 2/3 cup cold butter cut into pieces 150 grams
• 1/2 teaspoon vanilla 2.10 grams
• 3 hard boiled egg yolks (just the yolks)
• zest 1/2 lemon

Instructions

1. Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. Remove shell when cooled and mash well with a fork.
2. In a food processor whisk together flour, sugar, salt, corn starch and zest, then add cold butter and vanilla, pulse a few times to mix, add egg yolks and pulse until almost combined, move to a lightly floured flat surface and knead gently until combined. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour or two or even overnight.
3. Pre-heat oven to 335° (170° celsius).   Line 2 cookie sheets with parchment paper
4. .................................

For full instructions please see : anitalianinmykitchen.com

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