Clementine Canestrelli Cookies
Delicate buttery Italian canestrelli cookies bursting with fresh clementine flavor.
Ingredients
Clementine Canestrelli Cookies
- 130 grams all purpose flour (approximately 1 cup)
- 100 grams cornstarch (slightly less than 1 cup)
- 80 grams confectioners sugar (1/2 cup heaping)
- 11 tablespoons butter, cubed, chilled
- 3 egg yolk, hard boiled
- 1 tablespoon fresh clementine zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1/4 teaspoon salt
- 1/4 cup fresh clementine juice
Clementine Glaze
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract
- 2-4 teaspoons fresh clementine juice
- sprinkles or sanding sugar (optional garnish)
Instructions
Clementine Canestrelli Cookies
- Hard boil 3 large eggs and place the 3 yolks in a small bowl
- Combine 130 grams of all purpose flour, 100 grams of cornstarch, 80 grams of confectioners sugar, 1 tablespoon of clementine zest and 1/4 teaspoon of salt in a food processor
- Add 11 tablespoons of cold, cubed butter, 1 teaspoon of vanilla extract and 1/2 teaspoon of orange extract and pulse 4-5 times to combine
- Crumble 3 hard boiled egg yolks into the mixture and pulse 3 times to combine
- Gradually add fresh clementine juice, 1 tablespoon at a time, until a loose crumble forms (you may not need the entire 1/4 cup)
- Transfer the crumbly dough onto a lightly floured surface and gently knead to bring the dough together
- Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour
- Once the dough has chilled, unwrap it and transfer it back onto a lightly floured surface
- Roll the dough out to approximately 1/2 inch thick and cut out desired shapes
- Gather the scraps, quickly knead them together and repeat the process until all of the dough has been used
- Transfer the cut out cookies onto parchment lined baking sheets and transfer them into the refrigerator to chill for 10 minutes
- Preheat your oven to 325 degrees
- Bake the cookies in a 325 degree oven for 12 minutes
- Let the cookies cool on the baking sheets for 5 minutes before transferring them directly onto a cooling rack
Clementine Glaze
- While the cookies cool, make the clementine glaze by combining 1 cup of confectioners sugar with 1 teaspoon of vanilla extract and 1/4 teaspoon of orange extract in a small bowl
- Add fresh clementine juice 1 teaspoon at a time until a thick, smooth glaze is achieved
- Dip the cooled cookies into the glaze and decorate with sprinkles or sanding sugar
- Store leftovers in an airtight container at room temperature