Canistrelli Recette Corse

Recipe for… You can never have enough… :)#

what do we need?

Base:

  • 500 g flour
  • 1 sachet baking powder
  • 130 g sugar (brown/white mix) + topping
  • 130 g oil (sunflower + olive)
  • 130 g dry white wine
  • 1 pinch salt

Variations:

  • 10 g green anise + 1 cap of pastis
  • 2 lemon peels (green + yellow mix) or Corsican citron or orange peel
  • Almonds or hazelnuts, whole and lightly roasted
what do we need?

Ustensils list

  • 1 mixing bowl
  • 1 Cul de poule
  • 1 Marquise
  • 1 rolling pin
  • 1 Cutting wheel or knife
  • 1 Scale
  • Baking paper

Instructions#

  1. In mixing bowl: flour, baking powder, salt, sugar, mix. Make a well.
  2. Weigh and add oil and wine. Knead. Dough should be smooth and homogeneous, not sticky.
  3. Separate according to number of variants and set aside.
  4. Add elements of different variants, knead by hand.
  5. Leave dough to rest for 30 minutes.
  6. Roll out dough to approx. 4mm, cut into lozenges or rectangles, roll each canistrelli in a bowl with sugar.
  7. Preheat oven to 180°C.
  8. Bake for approx. 20 min.
Canistrelli should take on a pinkish, slightly golden hue; above all, they must not turn brown.
  • If you’d like your canistrelli to be a little drier, you can “dry” them in the oven, with the oven turned off.
  • To make the dough a little more compact and add a little lemon juice, increase the proportion of olive oil.
  • A drizzle of hazelnut oil is a plus with almonds.