Canestrelli are traditional old-fashioned Italian shortbread cookies from Piedmont and Liguria regions (Italy). They come flower-shaped and covered with plenty of confectioners’ sugar. The secret for baking authentic Canestrelli is to hard boil the egg yolks. I gave to the traditional recipe a chocolatey twist adding mini-chocolate chips to the cookie dough.
Enjoy these melt-in-your-mouth cookies with a cup of hot tea or a glass of warm milk. They can last up to 10 days if stored properly in an airtight container or in a cookie tin. A great Holiday gift to share with your loved ones.

As always Homemade & Delicious!!!

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Photo by Ale Gambini –

Yields : 24 cookies

Difficulty : easy

Prep Time : 1 h

Cook Time : 10 mins.

1.5 cups flour type 00
1 cup potato starch
1/2 teaspoon vanilla baking powder
2 egg yolks, hard-boiled
3/4 cup powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup mini chocolate chips
powdered sugar, to dust
– Sift together 00 flour, potato starch and vanilla baking powder.
– Press the egg yolks through a mesh strainer then add them to the flour mixture. Set aside.
– Cream the butter and powdered sugar on a mixing bowl. Add the vanilla extract. Slowly add the flour mixture until a sandy dough forms.
– Gently add the chocolate chips kneading with the hands and shape into a big ball.
– Cover the mixing bowl with plastic wrap and let rest in the fridge for 30 minutes.
– Preheat oven at 325 F degrees.
– Move the dough over a work surface. Roll the dough 3/8 inch thick and cut out with a flower-shaped cookie cutter, make a little hole in the middle with the back of a pastry bag tip.
– Place the cookies onto a cookie pan lined with parchment paper, two inches apart.
– Bake for 10 minutes (they should be pale, not golden).
– Allow to cool on their pan for a couple of minutes then move on a wire rack.
– Cool completely before dusting with powdered sugar.

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