Ligurian Canestrelli cookies
- 150 g powdered sugar
- 150 g butter (softened)
- 45 g boiled egg yolks
- 250 g flour
- 1/2 teaspoon baking powder
- zest from 1/2 lemon
- or zest from 1/2 orange
- or seeds from 1/2 vanilla bean
- Boil the eggs for 8 minutes from the moment the water starts boiling and then let them cool. Take the yolks out and press them through a fine mesh strainer. (To get 45 g boiled egg yolks, I boiled 3 medium size eggs).
- Soften the butter either leaving it long enough at room temperature or, chop it and warm up in a microwave oven (take it out every 5-10 seconds, stir well and repeat until your butter is soft enough, but it absolutely MUST NOT start melting).
- Mix the softened butter with the egg yolks using a wooden spoon, add the finely grated lemon zest (or orange zest or vanilla seeds) and the powdered sugar. Stir well until the mixture is smooth and homogeneous.
- Add the flour sifted with the baking powder and work the dough just the time necessary for all the flour to get absorbed.
- Wrap the dough and let it cool in the fridge for 1 hour.
- Roll the dough out with a rolling pin on a lightly floured surface (however, I prefer rolling it out between two sheets of baking paper) to 4 mm thick.
- Using a flower shaped cookie cutter, cut out the cookies and place them on non stick baking sheet (or lined with baking paper).
- Bake them in an oven preheated to 190°C for about 12 minutes leaving the door open 10 cm (watch out, they should stay white).
- Let them cool on a cooling rack, sprinkle with some powdered sugar and keep in an airtight container. They’ll keep well for up to 60 days, but I’m sure they’ll disappear much sooner.