Canestrelli Cookies

First, boil the eggs. Put the eggs in a saucepan with plenty of cold water and bring the water to a boil. Cook the eggs for about 8 minutes, from the moment of boiling.

Then let them cool and peel under cold water running. Pass the egg yolks in a very fine sieve,

until they are reduced to crumbs.

Put the flour, potato starch (or cornstarch), powdered sugar and a pinch of salt into the bowl of the Planetary mixer, then start the machine at the low speed.

Cut cold butter into small pieces and add into the bowl.

Mix until you obtain a sandy mixture.

Now add crumbled egg yolks, vanilla and the grated zest of a lemon

Mix until you get a smooth and homogeneous dough. Cover it with plastic wrap and put it in the refrigerator to rest for at least 1 hour.

Remove the dough from the fridge and let it sit at room temperature for 5 – 10 minutes.

On a working surface, covered with parchment paper, roll the dough out until it is ¼-inch thick.

Using a flower cookie cutter cut out the cookies and with a small pasty tip press out the center of the cookie. Transfer cookies onto a baking sheet covered with parchment paper. Re-roll any scraps and repeat to cut out more cookies.

Cool in the refrigerator for at least half an hour (or in the freezer for at least 5 minutes).

Preheat the oven to 350°F (180°C).

Bake cold cookies for about 12 – 15 minutes, until the edges start to turn golden brown.

Finally, remove them from the oven and let them cool. Once cold, sprinkle with plenty of icing sugar.

Here they are. Canestrelli Cookies are ready!

Enjoy!