Ingredients

• ⅝ lb all-purpose flour
• ½ lb butter
• 3 ½ oz sugar
• 1 egg

Preparation

Mix the butter, softened and flaked, with the sugar and egg yolk, if possible without using water. Work the dough and then produce a sheet about 0.4 inches thick.

Cut out the “Canestrelli” with a suitable (scalloped) cutter, then brush them with egg white, and place in a slow oven at 275°F for at least 20 minutes.

They should not become too dark, as they are traditionally rather pale.

Dust with powdered sugar.