Homemade Lemon Canestrelli

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large egg yolks 2 large egg yolks
• Zest of 2 lemons Zest of 2 lemons
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 6g (3.5g saturated)
• Carbohydrates: 15g (6g sugars)
• Protein: 2g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
3. 3.
   In a separate bowl, whisk together the egg yolks and lemon zest.
4. 4.
   Gradually add the egg yolk mixture to the dry ingredients, mixing until the dough comes together.
5. 5.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. 7.
   On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (0.6 cm).
8. 8.
   Use a flower-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
9. 9.
   Use a fork to gently press a crisscross pattern on top of each cookie.
10. 10.
    Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
11. 11.
    Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
12. 12.
    Dust the cooled cookies with powdered sugar before serving.

Treat your ingredients with care...

• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue. Use a fine grater or a zester to obtain the zest, being careful not to include the bitter white pith.

Tips & Tricks

• For an extra burst of lemon flavor, you can add a teaspoon of lemon juice to the dough.
• If you prefer a sweeter cookie, you can increase the amount of granulated sugar to 3/4 cup (150g).
• To achieve a crumbly texture, avoid overmixing the dough. Stop mixing as soon as it comes together.
• Dust the cookies with powdered sugar just before serving to maintain their appearance and prevent them from becoming too sweet.

Serving advice

Serve these Lemon Canestrelli with a hot cup of tea or coffee for a delightful afternoon treat. They also make a lovely addition to a dessert platter or gift box.

Presentation advice

Arrange the Lemon Canestrelli on a decorative plate or in a cookie tin. You can sprinkle some additional powdered sugar on top for an elegant touch. Consider adding a few fresh lemon slices or edible flowers as garnish.