Canestrello di Taggia with Lemon Cream

Ingredients

• For the shortbread cookies: For the shortbread cookies:
• 200g (1 2/3 cups) all-purpose flour 200g (1 2/3 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 80g (1/2 cup) powdered sugar 80g (1/2 cup) powdered sugar
• 1 egg yolk 1 egg yolk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• For the lemon cream filling: For the lemon cream filling:
• 200ml (3/4 cup + 2 tablespoons) heavy cream 200ml (3/4 cup + 2 tablespoons) heavy cream
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• Juice of 2 lemons Juice of 2 lemons
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 14g (9g saturated)
• Carbohydrates: 22g (10g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. 2.
   Add the egg yolk, vanilla extract, and lemon zest to the butter mixture. Mix until well combined.
3. 3.
   Gradually add the flour to the mixture and mix until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
6. 6.
   Use a star or flower-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
7. 7.
   Bake the cookies for 12-15 minutes, or until they are lightly golden around the edges. Allow them to cool completely.
8. 8.
   In a separate bowl, whip the heavy cream until soft peaks form.
9. 9.
   Gradually add the granulated sugar, lemon juice, and lemon zest to the whipped cream. Continue whipping until stiff peaks form.
10. 10.
    Spoon the lemon cream into a piping bag fitted with a star-shaped tip.
11. 11.
    Pipe a generous amount of lemon cream onto the flat side of one cookie and sandwich it with another cookie.
12. 12.
    Repeat with the remaining cookies and lemon cream.
13. 13.
    Serve the Canestrello di Taggia with a dusting of powdered sugar on top.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Lemon — Use organic lemons for the zest to avoid any wax or pesticides.

Tips & Tricks

• For a more intense lemon flavor, add a few drops of lemon extract to the cookie dough.
• If you prefer a sweeter filling, you can add a tablespoon of powdered sugar to the lemon cream.
• To achieve perfectly shaped cookies, chill the dough for at least 30 minutes before rolling it out.
• Dusting the cookies with powdered sugar before serving adds an elegant touch.
• Store the Canestrello di Taggia in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Canestrello di Taggia as a delightful dessert after a traditional Italian meal. Pair it with a cup of freshly brewed espresso or a glass of limoncello for a truly authentic experience.

Presentation advice

Arrange the Canestrello di Taggia on a beautiful dessert platter, dusted with powdered sugar. Garnish with fresh lemon slices or mint leaves for an eye-catching presentation.