Ingredients
Method
1.Preheat the oven to 170°C and line a baking tray with baking paper.
2.Combine the flours, sugar and a pinch of salt in a large bowl. Add the butter in smallish lumps and then push the hard-boiled egg yolks through a sieve into the bowl.
3.Add the vanilla and lemon zest and rub everything together with your fingers. Keep working the mixture with your hands until it comes together into a firm, golden dough. Press the dough into a smooth, flat cake.
4.On a lightly floured board, roll the dough out until it is 1cm thick. Check the thickness carefully as thinner dough results in dry biscuits.
5.Cut out flowers or fluted circles using a small biscuit cutter (mine is 4cm across). Remove the centres using a tiny cutter, or a drinking straw, and return ‘holes’ to mixture for re-rolling. Keep rolling and cutting the dough until it is all used.
6.Chill the tray of biscuits for about 10 minutes then bake for 15-20 minutes. The canestrelli should be pale gold and firm to the touch.
7.Move them onto a wire cooling rack and dredge thickly with sifted icing sugar. Store airtight when cold. They will keep for 3-4 days.
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