Canestrelli cookies


400 grams all porpouse flour
270 grams soft butter
110 grams sugar
110 grams almonds flour
1 teaspoon vanlla extract

powdered sugar for dusting

In a bowl of a stand mixer combine flours, sugar and vanilla. butter, sugar and mix until well combined. 

Add butter and mix until well combined.

Wrap the dough in plastic wrap, pat flat into a disk and chill in the fridge for 1 hour.
Roll the dough to about 1 centimeter thickness and cut with a cookie cutter.
Take the leftover scraps of dough, press them together and wrap again in plastic wrap. Press into a disk and refrigerate until you used again. Then you can cut more cookies.

Place the cookies on sheet pans lined with parchment paper, two inches apart, and bake  to 360° F until golden. 
Let the cookies cool on the pan, then  dust with powdered sugar and store in an airtight container.

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