Canestrelli cookies

These biscuits take their name from the wicker baskets where they were once left to rest. Today, as then, every bite is a journey into the authentic flavors of Italian pastry, where every detail is a promise of authenticity.
Discover the perfect harmony: Pair them with a Moscato d’Asti to enhance their sweetness, or with a ristretto for a bold contrast. For an unforgettable treat, pair them with a hazelnut cream.
Born in the Piedmont valleys in the 16th century, Canestrelli are biscuits with a noble soul. Their star-shaped shape, with its distinctive central hole, conceals a magical craftsmanship: a golden crunch that flakes at the first bite, melting into a delicate embrace of butter and vanilla sugar.

What makes them unique?
✔ Pure ingredients: Only high-quality butter, fresh egg yolks, 00 flour, and a sprinkling of granulated sugar. No yeast, no additives.
✔ Double texture: A crumbly crust on the outside, a melting heart on the inside.
✔ Slow Art: Kneaded by hand and baked at 170°C in a static oven to preserve their ancient aroma.

Tip:
Store them in a bag or tin to keep them fresh.

Packaging:
Choose airtight packaging (tin or ziplock bag) to preserve their crunchiness. Best before: within 3 months.

Chef’s Tip:
Drinks: Darjeeling black tea, ristretto coffee, Vin Santo, or Moscato d’Asti to counteract the sweetness.
Creams: Serve with vanilla custard or hazelnut mascarpone.