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Homemade canestrelli with almonds 

Canestrelli with almonds

Biscuits for tea or snack or even for many other occasions!

Very light and crumbly: everyone will like them.

But be careful:
When you start eating them it's hard to stop… ?

At least: that's how it happens to me

Although the basic version is the one I prefer, different types can be prepared, for example by replacing the almonds with hazelnuts or adding chopped pistachios or chocolate chips to the dough before collecting it in a tile.

Or enriching the dough with other flavourings, as desired.

Now, going back to the basic version and starting with the ingredients as always, let's start cooking!

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Ingredients (for about two baking trays):

00 cup flour



potato flour



ground almond flour



icing sugar



salted butter



medium egg



Lemon peel



pure bourbon vanilla

pinch (made with three fingers)



small pinch (made with two fingers)


baking powder (v. Note)



for the final decoration

icing sugar



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Put the very cold butter, the sugar and the three flours in the mixer;

mix until smooth, add the remaining ingredients including the egg, and mix again for one minute,

pour onto the work surface lightly dusted with flour, collect into tiles and place in the fridge for at least two hours.

Roll out the pastry to 8 mm. between two sheets of parchment paper dusted with flour.

Cut out circles with a notched cookie cutter...

pierce the center and arrange on a plate covered with parchment paper.

cook in the upper half of the oven (static and preheated) at 190°C for 12'-13'.

Sprinkle with icing sugar when you come out of the oven and leave to cool completely on a wire rack.

As soon as they have cooled down, sprinkle again with sugar and serve.

Should they have any leftover… they can be kept for a few days in a metal tin for biscuits.


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  • print pdfRecipe, text only: to print or download.
  • yeast for desserts (not vanilla, please!)
  • In the absence of pure vanilla powder, you can use the vanilla sugar, for this amount of ingredients is sufficient a sachet.
  • Some prefer to replace the whole fresh egg with three hard-boiled egg yolks (or six instead of two whole eggs; and so on): the dough will become friable and lose any egg taste.
  • An addition of bitter almond flavoring will give a more intense taste to the canestrelli.
  • To prevent the pastry rings from sticking to the dough, occasionally place them in the icing sugar.
  • See also: Spizububen, shortbread simple

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