Canistrelli

I am still lovin' my new cookbook (see my last post), and so I present you with another recipe that is both easy and abundant in quantity. And the fragrance in your kitchen when these little cookies/biscuits are baking is something to experience.  So let's get to it!

Did the name of these cookies throw you for a minute?  Did you think they would be an Italian sweet?  Me too! Well, these cookies are part of the cuisine of Corsica, an island in the northwestern Mediterranean Sea. Smaller than the area of Connecticut, but larger than that of Delaware, this little island is south of France and west of Italy.  Though Corsica's roots are connected to both countries historically, it nonetheless belongs to France. There are many versions of Canistrelli, but some common elements are white wine, pastis (the French anise-flavored liqueur), and olive oil (yup, this is clearly a winner).

These cookies are not overly sweet...yet, crisp and aromatic...perfect with an apéritif, or an after-dinner espresso.  Tea time?  You'll want these!  End-of-day snack with a glass of milk?  These are the answer!  Sweet or savory, large or small, on-their-own or with a beverage, these treats should be renamed Versatiles, or Flexibles, or Adaptables.

And...maybe you better sit down for this...the ingredient list does not include butter or eggs.

And...stay seated...they taste fabulous!  To borrow an old phrase, "Bet ya can't eat just one ."

Notes

1.  Because I couldn't find our Pastis, I used the Italian anise-flavored liqueur, Sambuca.

2.  I used Cabernet Sauvignon for the white wine.

3.  The size of these cookies was small (but they don't have to be), approximately 1 - 1 1/2 inches.

4.  I found that these cookies puff up rather than puff out, so they can sit pretty close to one another on the baking sheet.

5.  I used one cookie sheet twice.  When the first batch came out, I allowed them to cool for few minutes while I was preparing the second batch.  After removing them from the parchment, I placed the unbaked cookies on the same parchment paper and slid them into the oven.

6.  Chestnuts are grown abundantly on Corsica and chestnut flour is a staple in cooking and baking.  I want to remake this recipe so I can serve Canistrelli to my gluten-free and 'I don't eat butter' friends.  Stay tuned...

Canistrelli
(adapted from Dorie Greenspan's recipe in Baking Chez Moi)
Yield:  50 cookies (dependent on size)

1 and 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt (I used kosher)
1/4 cup olive oil
1/3 cup plus 2 T. white wine
2 and 1/2 T. Sambuca

Extra granulated sugar for dredging

Directions

1.  Prepare a baking sheet with parchment paper or use a silicone mat.
2.  Preheat the oven to 350º F.
3.  Place the flour, sugar, baking powder, and salt into a large bowl and mix with a fork.
4.  Make a well in the center of the dry ingredients.
5.  Add in the wet ingredients:  olive oil, wine, and liqueur.

6.  Stir the wet and dry ingredients with a fork or spatula until you have a soft dough.  It may look a bit shaggy, but that is okay.
7.  While still in the bowl, use your hands to fold the dough gently over itself a few times.

8.  Take the dough out of the bowl and place on a floured work surface.  Lightly flour the dough's top.
9.  With your hands, gently press the dough into a circle or square that's about 7-8 inches across and about   1/2-inch thick.  No need to stress about the shape as these cookies can be free-form.

10. Place extra sugar into a small bowl.
11. Using a knife, firm spatula, bench scraper, or even a biscuit cutter, cut the dough into pieces.
12. Drop each piece into your bowl of sugar to coat and then place on the cookie sheet.

13. Bake for about 20 - 25 minutes or until golden on tops and bottoms.
14. Remove from oven and cool on baking sheet or remove to another surface.