Samantha F.
Canestrelli
An Italian Dessert enjoyed around the world!
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Recipiesfromitaly.com
Intro
It’s Christmas Eve. My big, Italian family is gathered around the dinner table after finishing a huge serving of raviolis. “Mom, when will they be ready?” my little cousin yells to her mother in the kitchen. “In a minute, Lorraine” my Godmother hollers back. The table is patiently waiting for the best part of the meal to arrive. The smell of lemon mixed with powdered sugar fills the air. My Godmother Carla walks into the room with a ginormous plate of Canestrelli and sets them down on the table.
Canestrelli is a delicate Italian Biscuit cookie that melts in your mouth. It is a traditional dessert in my family that we enjoy every Christmas eve!
foodstorieswithdaniela.com
History and Facts!
Canestrelli is an Italian biscuit cookie that originated in Montferrat, Italy. Canestrelli is popular in several regions of Northern Italy, most commonly in Liguria and Piedmont. During the middle ages, these cookies were seen as highly valuable and were once used as a form of payment. You can see Canestrelli on the old gold coin of Italy, known as the Genovino. Canestrelli is now sold in pastry shops all over Italy, but they were once sold in old churchyards. There is a festival in Italy in June to celebrate Canestrelli and Italian heritage. May 15th is the national day of Canestrelli!
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How to make Canestrelli
Canestrelli has a simple, yet specific recipe you must follow. One of the most challenging parts of this recipe is the first step, which is preparing the hard-boiled egg yolks. These egg yolks are used to create the delicate cookie dough. Next, you mix the dry ingredients (which include the following: icing sugar, flour, salt, potato starch) in a large bowl. After mixing the dry ingredients together, add the vanilla (real vanilla not extract) and lemon zest to the mixture. Then add the butter and the hard-boiled egg yolks (which have to be placed in the center of the flour). When the dough is fully mixed together, knead the dough before putting it in the refrigerator for approximately an hour and a half. After refrigerating, cut the cookies into flower shapes with a hole in the center. Finally, put the cookies in the oven at 350 degrees for ten minutes.
Recipiesfromitaly.com
Recipiesfromitaly.com
Recipiesfromitaly.com
By Me via Canva
The 2 different recipes
While Canestrelli is a popular dessert across all of Italy, there are several different ways to make these cookies. The two most popular recipes include the Ligurian recipe and the Piedmontese recipe. The two recipes are pretty similar, but have some differences that enhance their own uniqueness!
Liguria is a small region of Italy located in the North. Liguria is famous for its five, outstanding fishing villages, pristine beaches and mountains, and delectable pesto sauce! You know what else Liguria is famous for? Their Canestrelli! Looking at the Venn Diagram, you can see that Ligurian and Piedmontese recipes have a few differences and similarities. Ligurian Canestrelli typically has a light texture. Ligurian Canestrelli uses regular flour, which causes the light, airy texture. Ligurian Canestrelli is traditionally cut into flower shapes. What makes this Ligurian recipe unique is the hole cut into the middle of the cookie.
Piedmont is another small region of Italy that borders Liguria. Piedmont is famous for its high-end wine and wineries. Piedmont’s Italian cuisine and culture is top-notch. Along with Liguria, Piedmont is especially known for their unique Canestrelli recipe! As you can see above on the diagram, Piedmont’s recipe is a bit different from Liguria’s. The Piedmontese recipe is characterized with a denser texture due to the use of hazelnut flour. Piedmontese recipes can also differ in shape. They might not always be shaped as a flower like the Ligurian recipe. Many times Piedmontese Canestrelli is seen with a round shape, and almost wafer like.
Different flavors of Canestrelli
Different flavors of Canestrelli
There are many different ways to make Canestrelli, which includes changing the flavors!
Traditional Canestrelli, which I talked about most during this project, is Ligurian/Piedmontese Canestrelli. It is a crumbly, lemon shortbread biscuit. It is Traditionally seen covered in icing sugar and shaped as a flower with a hole in the center.
Chocolate Canestrelli is the same as the traditional Canestrelli, just chocolate! You have to add some form of dark chocolate to the Canestrelli dough. (or could use cocoa powder if you add more potato starch). You can top with icing sugar, but it is not as common.
Glossy Canestrelli is baked the same as traditional and chocolate Canestrelli, but it is not topped with icing sugar! Instead, coat the cookie with egg whites and cook for a golden brown top. (In Liguria they eat this plain version with some honey).
Jam-filled Canestrelli is prepared a bit differently. You stack two cookies and put any jam of your choice in between. You Can also do the same with Nutella. These can also be shaped in a “pinch” shape where you pinch the two sides of the cookies together and fill with Jam.
Traditional Canestrelli by Recipiesfromitaly.com
Chocolate Canestrelli by anitalianinmykitchen.com
Glossy Canestrelli by Cookist.com
Jam-filled Canestrelli by anitalianinmykitchen.com
Picture of my Godmother (who makes the Canestrellu) and I by Me
Conclusion
Canestrelli, a lemony shortbread biscuit-cookie, has become an important aspect of Italian culture. Preparing Canestrelli is a tradition in my family, as well as many other families and descendants of Northern Italy. It was once made in Liguria and Piedmont, located in Northern Italy, and has been passed down from generation to generation. It is traditionally served during Christmas time within Italian families and represents our uniqueness, as well as our love for food! My family has enjoyed making and eating these cookies for centuries, and we are so thankful towards our ancestors for passing on the tradition of making this unique dessert.
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