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Desserts
Canestrelli Filled with Lemon Marmalade
There is a precise reason canestrelli are so short: the yolks are hard-boiled and sieved, not raw. That is where the melting texture comes from, rather than a clean snap. Ground almonds go into the dough, and half a teaspoon of Minnelea Extra Lemon Marmalade goes into the centre, added only just before serving so the pastry stays dry. Eighteen flowers, icing sugar on the top halves only.
Method
- Hard-boil the eggs in boiling water for 9 minutes, cool them, take out the yolks and push them through a fine sieve. They need to become a powder: this is what makes a canestrello short rather than crisp.
- Beat the softened butter with the icing sugar, salt and sieved yolks until you have a smooth, even cream.
- Add the plain flour, ground almonds and cornflour and bring it together quickly, without kneading. Shape a flat disc, wrap it and chill for an hour.
- Roll the dough out to 8 mm thick: no thinner, a canestrello needs body. Cut out 36 flowers and stamp the centre out of 18 of them with a small round cutter.
- Lay the biscuits on a lined tray and put them in the freezer for 15 minutes before baking: going in cold is what keeps the petals sharp in the oven.
- Bake at 160 degrees (320°F), conventional setting, for 14 minutes. The canestrelli should stay pale, barely blond underneath: if they take on colour they turn dry.
- Let them cool completely on the tray, then dust icing sugar over the 18 cut-out biscuits only, keeping them separate from the rest.
- Spoon half a teaspoon of Minnelea Extra Lemon Marmalade into the centre of the solid biscuits and top with the cut-out ones, setting them down without pressing. Fill them only just before serving: in contact with the pastry, the marmalade softens it within a few hours.
Minnelea products for this recipe
The preserves used in this recipe.
• The yolks have to be hard-boiled and pushed through a very fine sieve: it is the one step that separates a canestrello from any other shortcrust.
• 8 mm thick and a spell in the freezer before baking: those are the two things that keep the petals sharp.
• If they take on colour, they have gone too far. They should come out pale.
• Storage: unfilled, in a tin, for up to a week. Once filled, eat them the same day: the marmalade softens the pastry.
• Allergens: gluten, eggs, milk and dairy, nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: replacing the plain flour with 200 g of a rice-and-starch blend holds the structure, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination.
• FoodPairing — the three pairings we scored: almond 9/10, vanilla 7/10, basil 6/10. Almond won: it is already in the dough and with lemon it forms the most classic pairing in Mediterranean baking — its sweet, faintly bitter note softens the acidity of the marmalade without adding sugar. Vanilla would bury the lemon; basil is brilliant on a cold cream but on a dry biscuit there is nothing to carry it to the nose.
• Plating: flower-shaped biscuits on a pale plate, the lightest dusting of icing sugar, a strip of lemon zest and morning light. The open jar in the background, out of focus.
A Minnelea recipe built around our Extra Lemon Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• 8 mm thick and a spell in the freezer before baking: those are the two things that keep the petals sharp.
• If they take on colour, they have gone too far. They should come out pale.
• Storage: unfilled, in a tin, for up to a week. Once filled, eat them the same day: the marmalade softens the pastry.
• Allergens: gluten, eggs, milk and dairy, nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: replacing the plain flour with 200 g of a rice-and-starch blend holds the structure, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination.
• FoodPairing — the three pairings we scored: almond 9/10, vanilla 7/10, basil 6/10. Almond won: it is already in the dough and with lemon it forms the most classic pairing in Mediterranean baking — its sweet, faintly bitter note softens the acidity of the marmalade without adding sugar. Vanilla would bury the lemon; basil is brilliant on a cold cream but on a dry biscuit there is nothing to carry it to the nose.
• Plating: flower-shaped biscuits on a pale plate, the lightest dusting of icing sugar, a strip of lemon zest and morning light. The open jar in the background, out of focus.
A Minnelea recipe built around our Extra Lemon Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.