Canestrelli (literally little baskets) are crumbly, flower-shaped, Italian cookies from Piedmont and Liguria region. This is a revisited version with hazelnut flour. These cookies are the perfect treat for breakfast or snack time, delicious with a cup of tea  or a cappuccino. Although the original recipe of plain Canestrelli recalls for hard-boiled egg yolks, I just used egg yolks but either way it will works beautifully.

Buon Appetito !!!


Poto by Ale Gambini –

Yields : 20 cookies

Difficulty : easy

Prep Time : 1h   20 min.

Cook Time : 10 min.


1.77 (225 gr.) flour 00

1/2 cup hazelnuts

1/4 cup granulated sugar

1 tsp vanilla extract

2 egg yolks

7 tbsp unsalted butter, softened

powdered sugar, to sprinkle


– Toast the hazelnuts in a large skillet for a couple of minutes. Allow to cool.

– Grind the hazelnuts in a food processor or high speed blender.

– In a large bowl sift flour then add hazelnuts and sugar and blend the ingredients together.

– Add egg yolks, vanilla extract and mix well.

– Cut the butter into small cubes than add them to the flour mixture and knead until a firm and smooth dough forms.

– Wrap the cookie dough with cling paper and let rest in the fridge for an hour.

– Preheat oven at 350 F degrees.

– Roll the dough 1/2 inch thick on a work surface.

– Cut the dough with a flower-shaped cookie cutter and make a hole into the center with a small flower-shaped cookie cutter or with the back of a pastry tip.

– Place the cookies on a baking sheet covered with parchment paper.

– Bake the cookies for 8-10 minutes.

– Allow to cool on a cooling rack than sprinkle with plenty of powdered sugar.

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