Sweet Canistrelli a Corsican Breakfast Tradition Coffee and Cookies
Sweet canistrelli cookies are a Corsican specialty, which are available in many different flavours. Although the recipe comes from Corsica the cookies are easy to find in Provence, from grocery stores, to markets to specialty shops. Or better yet, make them yourself.
Ginger and Nutmeg discovered canistrelli on their trip to Corsica. It is an easy voyage to the beautiful island from several ports in Provence (Marseille, Toulon and Nice) or via airplane. Here is what Nutmeg shared:
It is highly probable, that Nutmeg’s nutritionist friends will not consider this practice remarkably healthy. So only do so sparingly, or when they are not watching.
There is something decadent, childish and delightful about eating cookies with your morning coffee. Ginger and Nutmeg have discovered along their travel routes to Italy and Corsica that this “sweet” tradition is decidedly a part of the routine in some areas.
The Canistrelli are a Corsican classic. These cookies can be found throughout the island and specialty sections of grocery stores in southern France. These biscuits are crunchy and flaky at the same time; the secret is in the olive oil. Canistrelli are not as hard as Italian biscotti. Read the full post here.
Recipe attribution is below.
Canistrelli (Corsican Cookies)
- 2 2/3 Cups Whole Wheat Flour
- 1 1/3 Cups Chestnut or Almond Flour or Whole Wheat
- 3 Teaspoons Baking Powder
- 1/2 Cup brown sugar
- 1 Lemon for zest
- 2/3 Cup olive oil
- 2/3 Cup Dry White Wine
- 1 Cup Raisins, Nuts or Chocolate pieces optional
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper
- In a medium bowl, combine the flours, baking powder, sugar, and lemon zest
- Stir the liquids into the solids, working gently with a fork, until the dough comes together and forms a ball
- Knead quickly until smooth, but do not overwork
- The dough will be moist, if it is too sticky add a bit of flour
- Transfer the dough to a lightly floured work surface
- With your hand work to a thickness of ¾ inch (2 cm) in thickness
- Slice the dough, with a knife into squares
- Transfer the pieces onto the baking sheet, leave a bit of room for expansion
- Bake for 15 minutes then lower the heat to 325°F (160°C) and bake for another 15 minutes, the cookies should be just starting to turn golden brown
- Cool completely on a rack