Do not let the biscuits darken, they should be just golden.
Let the biscuits cool once baked to avoid breaking them.
Canestrelli
Canestrelli owe their deliciousness to the particular kind of shortcrust pastry used: ovis mollis pastry. The characteristic feature of this dough is the use of hard-boiled egg yolks, which gives it a very crumbly and delicate texture.
Difficulty: easy
Method: 15
Cooking: 10
Rest: 60
Difficulty: easy
Method: 15
Cooking: 10
Rest: 60
Method
-
01 /
Pass the yolks of the hard-boiled eggs through a sieve with a wider mesh size.
Add grated lemon zest.
Score the vanilla bean pod, scrape out the seeds, and add them to the egg yolks.
Add sugar and butter in pieces and knead to combine the ingredients.
Add flour and starch and mix everything together.
When the dough begins to come together, transfer it to the work surface and knead until smooth and homogeneous.
Shape into a ball and let it rest, covered with cling film, for at least 1 hour in the refrigerator before using it.
After resting the dough, roll it out on the work surface to a thickness of about 1 cm.
Cut out the biscuits with a pastry cutter, then use a smaller one to make the centre hole.
Place on a baking tray lined with baking paper and bake in a convection oven preheated to 160 °C for about 10 minutes.
The biscuits are ready when they are just golden brown on the surface; do not let them darken.
Let cool and dust with icing sugar.
You can replace the potato starch with corn starch in equal quantities.
The flavouring depends on your preference: You can use both lemon zest and vanilla bean, or just one of the two. You can also replace the lemon with orange.
The pastry dough can be stored in the refrigerator for around three days, or in the freezer.
The biscuits will keep in a tightly sealed tin for up to two weeks.
Ingredients for about 100 biscuits
350 g tipo 00 flour
300 g butter, room temperature
10 eggs, hard-boiled
200 g sugar
150 g potato starch
1 lemon
1 vanilla bean pod
100 g icing sugar for decorating
