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Canistrelli Corsican Cookies

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).
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine French
Servings 2 dozen

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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