Canistrelli (Corsican Cookies)
These Canistrelli are very easy to make and will keep in an airtight container for a few weeks (if you can resist them).
Ingredients
- 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
Instructions
- 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
Notes
The basic recipe is fully attributable to CLOTILDE’s EDIBLE ADVENTURES IN PARIS by Clotilde Dusoulier, Copyright c 2008 by Clotilde Dusoulier. Published by Broadway Books, a division of Random House Inc. Title : Clotilde’s Edible Adventures in Paris Author : Clotilde Dusoulier Publisher: Broadway Books.
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