Canestrelli Biscuits

72 small, roughly 1.5-inch biscuits

These biscuits are always a surefire hit when I make them. Every time I've baked these (normally for work, school, or community related events), they're assumed to be store bought, When timed properly, these little biscuits are somehow the perfect measures of richness and sweet crispy delightfulness, They're light and simple, and don't take too much time to make. I've seen quite a few recipes in magazines and from many a blog over the years. However, I prefer this recipe with a few small modifications,

• 2/3 cup softened butter

• 1/4 tsp vanilla extract

• 1/2 tsp almond extract

• 3/4 cup + 2 tbsp. cornstarch

• 1/8 tsp salt

• 3 crushed hardboiled egg yolks (should resemble a slightly flaky powdery substance, take out large clumps too difficult to break down)

• 1/2 cup powdered sugar

• 1 cup all purpose flour (+ a tablespoon or two if the dough isn't easy to cutout)

Step 1: If not crumbled/ crushed already, do so to the hard boiled egg yolks.

Step 2: Combine the butter, extracts, and salt.

Step 3: Separately, mix the flour, salt, cornstarch, powdered sugar, and crushed egg yolks.

Step 4: Gradually add the two mixes and knead into a moldable dough. If the dough is super oily and falls apart too easily, chill for an hour in the freezer, or till firm.

Step 5: When you are prepared to roll and cut out the dough, preheat the oven to 350 degrees Fahrenheit.

Step 6: Roll out the dough and cut into small shapes using a cookie cutter, or small cutter resembling object. I cut out the middles using tapioca pearl straws.

Step 7: Place cut outs on baking sheets and bake for 8-12 minutes. Turn halfway for even bake. The cookies should be the tiniest bit golden brown on the edges when complete, they will have a crispy, shortbread-like texture.