Tex-Mex Canestrelli

Ingredients

Tex-Mex Canestrelli differs from the original Italian Canestrelli in terms of flavor profile and ingredients. While the Italian version is traditionally flavored with vanilla and lemon zest, the Tex-Mex adaptation incorporates Tex-Mex spices such as chili powder and cumin. Additionally, the Tex-Mex Canestrelli includes jalapeños for a spicy kick, which is not present in the original recipe. We alse have the original recipe for Canestrelli, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 jalapeño, seeded and finely chopped 1 jalapeño, seeded and finely chopped
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 13g, 3g
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   In a bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, salt, chili powder, and ground cumin.
2. 2.
   In a separate bowl, cream together the softened butter, chopped jalapeño, and vanilla extract until well combined.
3. 3.
   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
4. 4.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
5. 5.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm).
7. 7.
   Use a canestrello or any desired cookie cutter to cut out shapes from the dough.
8. 8.
   Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
9. 9.
   Allow the cookies to cool completely on a wire rack.
10. 10.
    Once cooled, dust the Tex-Mex Canestrelli with powdered sugar before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for a smoother texture in the cookies.
• Jalapeño — Adjust the amount of jalapeño according to your desired level of spiciness. Remove the seeds for a milder flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the dough.
• If you prefer a sweeter cookie, increase the amount of granulated sugar to 1/3 cup.
• Experiment with different cookie cutter shapes to make the Tex-Mex Canestrelli more visually appealing.

Serving advice

Serve Tex-Mex Canestrelli as a snack or dessert alongside a cup of hot chocolate or coffee. They are perfect for dipping!

Presentation advice

Arrange the Tex-Mex Canestrelli on a platter and dust them generously with powdered sugar for an elegant and inviting presentation.