Canestrelli
There is nothing better than the Genoa canestrelli to satisfy your palate and be enraptured by the authentic taste of Ligurian pastries!
These sweets have been known for many centuries, so much so that they even appear in the 13th-century Golden Genovini.
The paternity of this biscuit is claimed by Torriglia, a town in the hinterland of Genoa that dedicates a festival to them every year, but they are widespread in many other localities with small variations of the recipe.
These flower-shaped sweets, made with flour, butter and sugar, are a real treat for the palate. They are fragrant, crumbly and melt in the mouth with ease.
Their goodness and age-old history make them a unique and original sweet, capable of conquering even the most demanding palates.
Preparation
Make a mound of flour and in a fountain in the centre place the egg yolk, softened butter and sugar. Knead everything well and let it rest for a while. Then knead the dough by hand until you obtain a 1 cm high sheet; with the six-pointed form, create the canestrelli and brush them with egg white before baking. Bake them in a hot oven at 140° for about 20 minutes, until they are golden-brown in colour.
Some suggestions:
A small glass of liqueur or grated lemon peel can be added to the dough, according to taste. Before eating them, you can sprinkle them with icing sugar or, even more mouth-watering, dip them in dark chocolate and then let it solidify.
The recipe is taken from the guide 'Genova a Tavola', M&R Comunicazione
Ingredients:
- 300 g flour
- 1 egg yolk
- 250 g butter
- 100 g sugar
*in bold the allergen ingredients