Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 large egg yolks
- 1/2 cup hazelnut flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped hazelnuts
Special Equipment Needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie cutters
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and powdered sugar together until light and fluffy.
3. Add the egg yolks and mix until well combined.
4. In a separate bowl, whisk together the hazelnut flour, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in the vanilla extract and chopped hazelnuts.
7. Roll the dough into a ball and flatten it into a disk. Cover with plastic wrap and refrigerate for 30 minutes.
8. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut out the cookies with a canestrelli cookie cutter or any other shape you prefer.
9. Place the cookies on the prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 12-15 minutes per batch
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 150
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 35mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 7g
Protein: 2g
Substitutions for ingredients:
- You can use almond flour instead of hazelnut flour.
- You can substitute the hazelnuts with any other nuts of your choice.
Variations:
- Add a teaspoon of orange zest to the dough for a citrusy twist.
- Dip the cookies in melted chocolate and sprinkle with chopped hazelnuts for a decadent treat.
- Add a teaspoon of cinnamon to the dough for a warm and spicy flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough or the cookies will be tough.
- Chill the dough before rolling it out to make it easier to handle.
- Dust the cookie cutter with flour to prevent the dough from sticking.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
If the cookies have become stale, you can refresh them by placing them in a 350°F (180°C) oven for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish the cookies with a sprinkle of chopped hazelnuts or a drizzle of melted chocolate.
Pairings:
Serve the cookies with a cup of coffee or tea for a delightful snack.
Suggested Side Dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting Advice:
- If the dough is too crumbly, add a tablespoon of milk to bring it together.
- If the cookies are spreading too much, chill the dough for an additional 10 minutes before baking.
Food Safety Advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before handling the dough.
Food History:
Canestrelli are traditional Italian cookies that originated in the Liguria region. They are typically made with flour, sugar, butter, and egg yolks, and have a delicate, crumbly texture.
Flavor Profiles:
These hazelnut canestrelli have a rich, nutty flavor and a buttery, crumbly texture.
Serving Suggestions:
Serve these cookies as a sweet treat with coffee or tea, or as a dessert with a scoop of ice cream.
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Region: Italian