Ricette e Consigli

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Canestrelli biscuits

on 31 May 2017


  • 5 boiled Frascheri egg yolks;
  • 250 g flour;
  • 140 g icing sugar;
  • 250 g potato flour;
  • vanilla;
  • zest from one lemon;
  • icing sugar for decoration;


Cook the Frascheri eggs until they are hard. Mix the yolks with flour, sugar, softened Frascheri butter, potato flour, zest and vanilla. When the dough is smooth cover it with plastic film and leave it to rest in the fridge for about an hour. Roll it out to a 1 cm thin sheet, use a classic canestrelli biscuit cutter (flower shaped). Put the biscuits on a baking sheet with baking paper and then bake at 170°C for 25 minutes. Once cooled sprinkle with icing sugar.

Fiorenzo FrascheriCanestrelli biscuits