Canistrelli (Corsican Cookies)
Recipe type: Snacks
Cuisine: Corsican
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
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.
  • 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
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper
  2. In a medium bowl, combine the flours, baking powder, sugar, and lemon zest
  3. Stir the liquids into the solids, working gently with a fork, until the dough comes together and forms a ball
  4. Knead quickly until smooth, but do not overwork
  5. The dough will be moist, if it is too sticky add a bit of flour
  6. Transfer the dough to a lightly floured work surface
  7. With your hand work to a thickness of ¾ inch (2 cm) in thickness
  8. Slice the dough, with a knife into squares
  9. Transfer the pieces onto the baking sheet, leave a bit of room for expansion
  10. 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
  11. Cool completely on a rack
Recipe by Ginger and Nutmeg at