Canestrelli Delicious Italian Cookies Recipe - An Italian in my Kitchen (2024)
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ByRosemary
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Canestrelli are a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie. A touch of Lemon makes them irresistible.
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.
Needless to say I have a to do list the length of my arm, starting with grocery shopping. So while I was shopping I of course noticed the difference between Canadian aisles and the Italian store aisles. Yeah big difference.
While checking out the cookie aisle (believe me that aisle kept me staring forever in Canada) I noticed how unstuffed the cookies tend to behere. The lack of cream, chocolate, caramel, marshmallows etc.
The very basic cookie, from breakfast cookies to snack cookies with this delicious Canestrelli front and centre. These cookies are sold year round but are very popular at Christmas.
And yeah I actually like the basic ones better. Because sometimes less is more!
I decided to make these Canestrelli, which are one of my favourites! This is a simple crunchy but an almost melt in your mouth cookie delight. The dough comestogether in minutes especially if you use your Food Processor.
What are the ingredients in Canestrelli?
They are made with butter, powdered sugar and hard-boiled egg yolks.Yes that’s right, egg yolks, strange right? That’s what I thought, but I was told this helps make them crumbly, which is what we want.
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Canestrelli are originally from Monferrato which is in the region of Piedmont in Northern Italy. If you are looking for a tasty, yummy Italian Cookie why not give these a try.
Perfect with a cup of tea or coffee or just when you want a cookie. Enjoy!
Cookies should be kept in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Canestrelli Delicious Italian Cookies
Rosemary Molloy
Canestrelli a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie.
*I use salted butter if you use unsalted add 1/4 teaspoon of salt.
Instructions
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, separate the white from yolk and mash just the yolk part, well with a fork.
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.
Pre-heat oven to 335° (170° celsius). Line 2 cookie sheets with parchment paper.
Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter**, cut a hole in the middle of the flower. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool, then dust with powdered sugar. Enjoy!
Biscotti are traditionally made with simple ingredients like flour, sugar, eggs, and nuts. Almond biscotti, one of the most famous variations, showcases the nutty richness that defines Italian biscotti.
Amaretti cookies are a celebrated Italian classic known for their unique crunchy exterior and soft, almond-rich center. Often flavored with amaretto or almond extract, they offer a delightful taste experience. Amaretti di Saronno cookies come with an enchanting legend: Roll the cookie's wrapper.
For cookies, bars, cakes/cupcakes, biscuits, scones, or anything that needs a tender crumb, use Farina di grano tenero, 00. This is your “cake flour.” Nobody wants a chewy cake. For bread, I recommend starting off with Farina di Manitoba, grano tenero, 0; this is similar to standard American bread flour.
Pizzelle: These thin, crispy cookies often have an anise flavor and are made with a special iron. Enjoy them plain or dusted with powdered sugar. Biscotti: Twice-baked for dunking in coffee or sweet wine, these come in various flavors like almond, chocolate, and pistachio.
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.
Today, I want to share a little bit about Italian cookies called Biscotti. Biscotti, also known as cantuccini or mandelbrot (Mandel bread), are traditional Italian cookies with a long history and rich cultural significance.
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.
Biscotti (/bɪˈskɒti/, Italian: [biˈskɔtti]; lit. 'biscuits') or cantucci ( Italian: [kanˈtuttʃi]) are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
The History of Biscotti – Biscotti comes from the Latin word biscoctus, which means twice-baked. While Italians use biscotti as an umbrella term, of sorts, to designate many different varietals of cookies, Americans use it as the name for this delicious long, crisp, twice-baked Italian cookie.
This is the proper name for the biscuit we know as biscotti, which in Italian just means “cookies.” Twice-baked and sliced, these ultra-crunchy, not-too-sweet biscuits are usually studded with nuts and simply beg to be dipped in coffee, tea, or a glass of vin santo.
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co. But did you know Oreos are a copycat product?
Traditional and Artisanal Brands like Lazzaroni, Sapori, Dolciaria Monardo, Chiostro di Saronno, or Corsini are known for their traditional Italian recipes and artisanal cookie-making approach. They often focus on classic Italian cookie names (think of Amaretti, Cantucci).
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Canestrelli
Canestrelli
