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200 g Plain flour
200 g potato starch
120 g Sugar
250 g Butter
2 small bags Vanillina powder
1 lemon Lemon zest
4 Hard-boiled egg yolks

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My absolute favorites… because tea time is a serious matter!

  • Easy




They are the cookies for tea that I absolutely prefer .. maybe because I ate so many in a particularly carefree and peaceful moment of my life …

.. they melt in your mouth!



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Whip sugar with butter and grated lemon zest. Add hard-boiled egg yolks by sifting them with the help of a teaspoon (you can also blend everything together). Add flour, vanilla and potato starch, previously sifted works until the dough starts to be homogeneous.
Finish kneading the dough for your biscuits on a floured bench then wrap it and put it to rest for about 1 hour.
Roll out the crumbly pastry to a thickness of about 5 mm then cut the flowers with a cookie cutter, make a hole in the center of each "CANESTRELLO”. Place your biscuits on a tray with baking paper.
Bake for 10 minutes in a preheat oven to 180 degrees.
Let your biscuits cool a bit on a wire rack (handle them gently, they are very crumbly). Sprinkle them with plenty of icing sugar!

Enjoy with a cup of tea .. or coffee!

You can keep “CANESTRELLI “ for about a month in your cookie jar!


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