Canestrelli o Margherite
Canestrelli are biscuits obtained from “ovis mollis” shortcrust pastry, that is with the addition of firm egg yolks, typical of Liguria and Piedmont, very crumbly and with the characteristic shape of a flower with a hole in the center, dusted with icing sugar.
Margherite o Canestrelli
Servings 40 biscuits
Ingredients
- 300 gr flour
- 200 gr starch
- 300 gr butter
- 150 gr icing sugar
- 6 firm yolks
- Lemon zest
- Vanilla
Instructions
- Combine flour and starch
- Whip butter and icing sugar
- Add the crushed and strained hard-boiled egg yolks and add lemon zest and vanilla.
- Sift the flours into the mixture.
- Roll out and create the shape of the basket with a pastry cutter and place them on a coated plate.
- Bake at 150 ° C for 8/10 minutes.(it is important that they do not darken during cooking, rather lower the oven and extend the cooking time)
- Cool and sprinkle with icing sugar.