Canestrelli Cookies

Canestrelli Cookies, crumbly and delicious lemon flavored cookies, with the typical shape of a flower with a small hole in the center. Quick and very simple, they are made with flour, potato starch, powdered sugar, the grated zest of a lemon, vanilla and hard-boiled egg yolks. The result is a pastry that practically melts in your mouth.

Perfect for breakfast, they are the best snack option with a cup of tea anytime of the day! These cookies are so good that it’s just too hard to resist them. Try them, I’m sure they will conquer you too!!!

Let’s see how to make Canestrelli Cookies recipe! So let’s get started.

Here the recipe in Italian

Here more delicious recipes to enjoy: Pumpkin TiramisuHazelnut cake (Torta alle nocciole)Baci di dama (Lady’s kisses)Mixed berry jam pieNutella Tart with Hazelnut shortcrust pastryBaked peaches with amarettiChocolate Halloween Spider Cupcakes with Nutella heart

Canestrelli Cookies

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time35 Minutes
  • Rest time1 Hour 30 Minutes
  • Cooking time23 Minutes
  • Serving4 people
  • Cooking methodOven
  • CuisineItalian


1 cup flour (5,29 oz – 150g)
3/4 cup potato starch (or corn starch 3,50 oz – 100 g)
3/4 cup unsalted butter (cold – 5,29 oz 150 g)
3/4 cup icing sugar (2,5 oz – 70g)
3 yolks (hard-boiled)
1 teaspoon vanilla essence
1 pinch salt
1 lemon (grated zest)


1 Planetary Mixer


Canestrelli Cookies recipe is really easy to make.

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.

Cutting cookies

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!

Canestrelli Cookies


Canestrelli Cookies

Canestrelli Cookies


You can store Canestrelli Cookies in an airtight container for up to a week.

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