Canestrelli are delicious and crumbly cookies enriched with icing sugar on them.
Typical of Liguria and Piedmont, they have numerous versions but a particular constant: the use of the boiled egg in the dough. We propose the most widespread version, the Ligurian Canestrelli, small friable cookies with the characteristic flower-shape and a hole in the center.
The Piedmontese Canestrelli instead provides the use of hazelnut flour in the dough. They are perfect for a tea break, but also great to soak in milk for breakfast or to eat as a snack.
Cook the eggs in boiling water for 8 minutes until they become firm. Take the egg yolks, crush them with a fork until they are smooth and without lumps and add them to the planetary bowl together with all ingredients: sifted flour, icing sugar, butter softened at room temperature, potato starch, vanilla and peel of lemon. Mix everything with the planetary mixer until you reach a homogeneous mixture.
Transfer the dough to a lightly floured work surface and compact it quickly by hand until it forms a soft and smooth dough. Wrap it in plastic wrap and leave in the fridge for about 1 hour.
Roll out the dough into a sheet 1 cm thick and cut out small flowers of about 3 cm with the appropriate flower-shaped mold and make a small hole in the center.
Place the canestrelli on baking paper and place them on the baking tray, then cook at 170 ° for 20 minutes in a preheated static oven, until they are golden brown.
Let them cool and then sprinkle with plenty of icing sugar.
The canestrelli, once cold and covered with icing sugar, can be stored for up to two weeks if properly sealed in airtight containers or placed in a tin box.
A tasty alternative is to sprinkle the Canestrelli with a dark chocolate glaze, a real treat.
The classic form of canestrelli is a flower shape but you can also use other shapes, such as the heart!