Canestrelli (Italian Egg Yolk Cookies)

Canestrelli cookies are a tender cut out shortbread cookie with an irresistible melt-in-your-mouth texture. Flavored with butter, lemon zest, and vanilla bean, these Italian Egg Yolk Cookies are the perfect shortbread for afternoon tea or holiday cookie trays.

Eggs

What You'll Need:

Unsalted butter

Sugar

Vanilla bean

Lemon

Salt

Cornstarch

Flour

In the bowl of an electric mixer, beat butter and powdered sugar until well combined, scraping the bowl as necessary.

Beat in the vanilla bean, salt, and lemon zest.

Place a fine mesh strainer over the mixing bowl. Add the hard boiled egg yolks and use a spoon to push the yolk  through the strainer, creating a fine dusting of yolks.

Beat the yolks into the butter mixture on low speed.

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