I absolutely adore Canestrelli—they’re delicate Italian butter cookies shaped like little flower rings, with a crumbly texture that melts in your mouth and is dusted in powdered sugar for an elegant finish.

Canestrelli

Why I’ll Love This Recipe

I love that these seem refined but are surprisingly simple to make. The rich dough made with hard‑boiled egg yolks gives unmatched melt‑away texture, while a hint of lemon zest and vanilla brings a subtle brightness. They’re perfect with espresso or tea and stay fresh for days without losing their tender crumb.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
cornstarch
powdered (confectioners’) sugar
salt
cold unsalted butter, cubed
hard‑boiled egg yolks, mashed
lemon zest (optional)
vanilla extract
extra powdered sugar for dusting

directions

I cook and peel eggs, remove just the yolks, then mash them thoroughly with a fork.
In a food processor or large bowl, I combine flour, cornstarch, powdered sugar, lemon zest, salt, and vanilla.
I add the cold cubed butter and pulse (or cut in) until the mixture resembles coarse crumbs.
I incorporate the mashed yolks until the dough just comes together; then I gently knead by hand to ensure a smooth shape.
I wrap and chill the dough for at least 1 hour (or overnight) so it firms up.
I roll the dough to about 1 cm thickness, use a flower‑shaped cutter, and remove a small center hole with a straw or round cutter.
I bake at around 170 °C (335 °F) for 12–14 minutes until the edges are slightly golden; I avoid browning.
After cooling, I generously dust them with powdered sugar to finish off beautifully.

Servings and timing

These yield about 60 cookies, depending on cutter size.

Prep time: 20 minutes (plus egg cooking and dough assembly)
Chilling time: 1–2 hours or overnight
Bake time: 12–14 minutes per batch
Total time: ~2 hours, including chilling.

Variations

I sometimes try chocolate Canestrelli by adding cocoa powder or chopped chocolate to the dough, which gives a deep cocoa twist with the same buttery melt‑in‑your‑mouth texture.
Other times I skip the sugar dusting and brush the tops with lightly beaten egg white before baking—yielding a glossy finish that’s sometimes drizzled with honey. I’ve also baked them with jam or Nutella sandwiched between two cookies for a festive spin and tried savory versions by replacing part of the flour with grated Parmesan and adding black pepper.

storage/reheating

I store mine in an airtight tin at room temperature for up to two weeks—they actually mellow and soften slightly over time, becoming even more tender.
Freezing is also possible—just seal well and freeze up to 3 months, thawing at room temperature before serving. No reheating needed; they’re best enjoyed crisp or slightly soft at room temp.

FAQs

What’s the purpose of using egg yolks?

I include hard‑boiled yolks (no whites) because they lend an ultra‑tender, crumbly texture—an essential secret to authentic Canestrelli crumb structure.

Why are they dusted with powdered sugar?

Powdering them right after cooling adds sweetness and makes their flower shape stand out visually—plus it softens on the tongue wonderfully.

Where did these cookies originate?

They come from Northern Italy—particularly in Piedmont and Liguria. Historically they date back to medieval times and were once symbols of abundance, even used as trade items in Genoa.

Are there different versions regionally?

Yes. Ligurian Canestrelli are buttery shortbread-style cookies, while Piedmontese versions sometimes include hazelnuts or almonds. There are also savory Canestrelli made with olive oil, wine, and no egg or butter in regions like Novese.

How do I shape them if I don’t have a flower cookie cutter?

I often use a small biscuit cutter or glass for the outer shape and a straw for the center hole—it’s simple and still yields lovely results.

Conclusion

I find these Canestrelli to be the epitome of Italian elegance in cookie form—simple yet refined, buttery, melt‑in‑your‑mouth, and light. They’re lovely for teatime or gifting, and once you try them, you’ll see how something so understated utterly charms the senses every time.