I made some Italian Canestrelli Biscotti to bring as gifts for my schoolmates whom I've not seen since Covid-19. These pretty cookies are melt-in-your-mouth, buttery yet refreshingly delicious (because of the lemon zest). Who can resist a cookie with lemon in them! I've been wanting to make them for a long time because I was intrigued by the recipe as it uses boiled egg yolks! I will definitely have to bake more soon as I gave all of them away! Ingredients: 130g all purpose flour 75g powdered sugar 100g corn starch 150g cold salted butter 1/2 teaspoon vanilla 3 hard boiled egg yolks zest of 1/2 lemon *Bake @170C for 14 mins *Makes approx 54, 5cm cookies
1. Hard boil 3 eggs. When cooled separate the white from yolk. 2. To food processor, add flour, sugar, corn starch and zest, butter and vanilla. Pulse to mix. Add egg yolks and pulse till mixed and mixture resemble breadcrumbs. 3. Transfer to a floured surface and knead lightly till a soft dough forms. Wrap in cling wrap and chill in fridge for 1 hour. 4. Pre-heat oven 170C. Line 2 baking trays with silicon mats or parchment paper. 5. On a lightly floured flat surface, roll half the dough to 0.5 - 0.75cm thickness. Cut out flower shapes with a flower cookie cutter and cut a small hole in the centre of the flower with a small round cookie cutter or boba straw. You can also use the back of a medium piping tip. 6. Transfer to baking trays and bake for 14 mins. Rest 5 minutes on trays then transfer to wire racks to cool completely. Dust with powdered sugar.
