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MediumDessertsvegetarianCC0 1.0 Universal
Ligurian Canestrelli Tender Vanilla Flower Shortbread with Boiled Egg Yolks
The legendary melt-in-your-mouth flower shortbread from Liguria: delicate ruffled daisy cookies made uniquely with sieved hard-boiled egg yolks, rich butter, vanilla, and lemon zest, heavily dusted in powdered sugar.
Prep
25 min
Cook
12 min
Total
37 min
Oven
170°C (150°C vent.)
Ingredients
servings
8
- All-purpose wheat flour150 g
- Cornstarch or potato starch100 g
- Cold unsalted butter diced150 g
- Powdered sugar for dough80 g
- Hard-boiled egg yolks passed through a fine sieve3 pc
- Grated lemon zest1 tsp
- Pure vanilla extract1 tsp
- Abundant vanilla powdered sugar for dusting40 g
- Pinch of fine salt1 g
Preparation Steps
1
Press hard-boiled egg yolks through a fine mesh sieve into fluffy powder. Combine flour, cornstarch, powdered sugar, salt, lemon zest, and sieved yolks.
2
Add cold diced butter and vanilla. Work quickly with fingertips into a smooth, supple dough. Wrap in plastic wrap and chill for 45 minutes.
3
Roll cold dough about 1 cm thick. Cut out ruffled daisies and punch a hole in the center. Bake on a lined sheet at 170°C for 12-14 minutes, keeping them pale without browning. Cool completely on a rack and dust heavily with powdered sugar.
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
3.8g
Carbohydrates
32g
Fat
19g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
