Chocolate Canestrelli

Name: Chocolate Canestrelli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 42
Ingredients: Type 00 flour 1 ½ cup; Potato starch 3 tbsp; Butter soft 0.57 cup; Powdered sugar 0.8 cup; Egg yolks cooked (about 5) 2.5 oz; Dark chocolate 70% 0.7 oz; Powdered sugar to taste

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122

Calories per serving

Energy Kcal 122
Carbohydrates g 20.2
of which sugars g 10.1
Protein g 2.3
Fats g 3.6
of which saturated fat g 1.73
Fiber g 0.4
Cholesterol mg 67
Sodium mg 3

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Makes: 42
Cost: Low
Note + the resting time for the shortcrust pastry (at least 30 min.)

PRESENTATION

Chocolate canestrelli are those really awesome Italian chocolate cookies—and you know what? They are both tender and crumbly, with a charming flower shape that’ll totally stand out on any snack table. These goodies come from Liguria, and they’re kinda like the classic canestrelli, which folks in northern Italy have loved forever. And the secret? Hard-boiled egg yolk—sounds wild, right? But it gives these cookies an extra moist, melt-in-your-mouth feel you just don’t get with regular shortbread. Ligurian people swear by it, while in Piedmont, some use hazelnut flour for a twist. Plus, adding chocolate? Takes it to a whole new level. Perfect for breakfast or a chill afternoon snack.

Regional pride is, like, a big deal with canestrelli, and the chocolate canestrelli version mixes old-school with new vibes. Unlike other traditional Italian cookies, these have a sweet aroma and a gentle snap. Pretty much. They’re fancy but super homey at the same time—so, folks in Liguria might dunk them in coffee, while some in Piedmont go for a glass of milk or hot chocolate. For real, doesn’t matter the pairing, these chocolate butter cookies show off the best of Italian desserts, letting you try something with a bit of history. Even if you’re just having one with a friend—or sneaking a few after dinner—it’s the simple, golden texture and burst of chocolate that make these homemade biscuits a great find. So... Whether you’re more Ligurian or Piedmontese, or just into flower-shaped cookies packed with flavor, this snack seriously brings on taste and tradition. Enjoy a rich, authentic experience with every bite—can't go wrong.

INGREDIENTS

122

Calories per serving

Ingredients for 42 canestrelli: Type 00 flour 1 ½ cup (200 g); Potato starch 3 tbsp (50 g); Butter 0.57 cup (130 g) - soft; Powdered sugar 0.8 cup (100 g); Egg yolks 2.5 oz (70 g) - cooked (about 5); Dark chocolate 70% 0.7 oz (20 g)

for decoration: Powdered sugar to taste

Preparation

How to prepare Chocolate Canestrelli

To prepare the chocolate canestrelli, start by cooking the eggs to make them hard-boiled: it will take 8 minutes in boiling water 1. At this point, drain the eggs, peel them 2, and keep only the yolks. Weigh 70 g of yolks and transfer them to a bowl 3.

Crush the yolks with a fork 4. Chop the chocolate and melt it in a bain-marie or in the microwave, then let it cool slightly. Add the softened butter to the yolks 5 and work with a rubber spatula until a creamy consistency is obtained 6.

Add the melted chocolate that has cooled slightly 7 and mix the mixture with a spatula 8, then add the powdered sugar 9.

Also add the flour and cornstarch 10. Stir the mixture with your hands until a homogeneous mixture is obtained 11, then transfer it to a surface and work it for a couple more minutes 12.

Form a dough ball 13, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. After this time, take the shortcrust pastry, place it on a floured surface, and lightly dust the dough ball as well 14. Roll out the dough with a rolling pin 15 until it reaches a thickness of 1/8 inch.

Using a flower-shaped cutter of approximately 2 inches, cut out the cookies 16 and transfer them onto a baking sheet lined with parchment paper 17. Knead the scraps again, roll them out, and cut them until all the dough is used 18.

Using a 1/3 inch nozzle, make a hole in the center of the cookies 19. Bake in a preheated static oven at 350°F on the middle-lower rack for 15 minutes. Remove the chocolate canestrelli from the oven 20 and let them cool completely before decorating them with powdered sugar and serving 21.