Nutmeg found this recipe on the Internet. These Canistrelli are very easy to make and will keep in an airtight container for a few weeks (if you can resist them). 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.
Ingredients
2⅔ Cups Whole Wheat Flour
1⅓ Cup Chestnut or Almond Flour or Whole Wheat
3 Teaspoons Baking Powder
½ Cup Brown sugar
Zest of 1 Lemon
⅔ Cup Olive Oil
⅔ Cup Dry White Wine
Optional: 1 Cup Raisins, Nuts or Chocolate pieces
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
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2017/08/canistrelli-recipe-corsican-cookies