Dessert: Italy – Piemonte – Canestrelli al limone (Piedmontese lemon shortbread cookies, tender and dusted with powdered sugar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 14 min

Additional 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) cornstarch (or potato starch)
- 1 cup (200 g) powdered sugar, plus extra for dusting
- 1 cup (240 ml) (8 oz (227 g)) (7 7/8 oz (225 g)) unsalted butter, cold and cubed
- 2 large egg yolks, approx. 0.6 oz (18 g) each
- Zest of 1 medium lemon (about 1 tbsp (3 g))
- 1/4 tsp (1.5 g) fine salt
- 1 tsp (5 ml) vanilla extract

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) cornstarch (or potato starch)
- 1 cup (200 g) powdered sugar, plus extra for dusting
- 1 cup (8 oz) (225 g) unsalted butter, cold and cubed
- 2 large egg yolks, approx. 0.6 oz (18 g) each
- Zest of 1 medium lemon (about 1 tbsp / 3 g)
- 1/4 tsp (1.5 g) fine salt
- 1 tsp (5 ml) vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a food processor or bowl, pulse flour, cornstarch, powdered sugar, and salt to combine. Add cold butter and rub or pulse until mixture resembles coarse crumbs.
3. Add egg yolks, lemon zest, and vanilla; mix quickly to form a soft dough. Do not overwork.
4. Roll dough to about 1/3-inch (8 mm) thickness and cut with a canestrello cutter or small round fluted cutter with a central hole.
5. Place on baking sheets and bake 12–14 minutes until edges are just set and bottoms are lightly golden.
6. Cool completely, then dust generously with powdered sugar before serving.