Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup finely ground pistachios
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg yolk
- 1 tbsp milk
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Food processor or blender
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a food processor or blender, pulse the pistachios until finely ground.
3. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
4. Add the ground pistachios, flour, salt, and vanilla extract to the butter mixture. Mix until well combined.
5. In a small bowl, whisk together the egg yolk and milk.
6. Add the egg yolk mixture to the dough and mix until just combined.
7. Roll the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
8. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
9. Use a canestrelli cutter or a round cookie cutter to cut out the cookies. Place the cookies on the prepared baking sheet.
10. Bake for 12-15 minutes, or until the edges are lightly golden.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 12-15 minutes
Total time: 1 hour
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
Makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 130
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 30mg
Carbohydrates: 11g
Fiber: 0g
Sugar: 3g
Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the dough.
- Almonds or hazelnuts can be used instead of pistachios.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Lemon zest or orange zest can be added to the dough for a citrusy flavor.
- Chocolate chips or chopped dried fruit can be added to the dough for extra texture and flavor.
- The cookies can be dipped in melted chocolate and sprinkled with chopped pistachios for a decadent treat.
Tips and tricks:
- Make sure the butter is softened before mixing to ensure a smooth dough.
- Chill the dough before rolling and cutting to prevent the cookies from spreading too much.
- Dust the canestrelli cutter or cookie cutter with flour to prevent sticking.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
The cookies can be reheated in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar. Serve with a cup of coffee or tea.
Garnishes:
Chopped pistachios, melted chocolate, or powdered sugar can be used as garnishes.
Pairings:
These cookies pair well with a cup of coffee or tea.
Suggested side dishes:
These cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until the dough comes together.
- If the cookies spread too much during baking, chill the dough for longer before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before handling food.
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 crumbly texture.
Flavor profiles:
These pistachio canestrelli have a buttery and nutty flavor with a crumbly texture.
Serving suggestions:
Serve these cookies as a dessert or snack with a cup of coffee or tea.
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Region: Italian