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Typical shortcrust pastry biscuits
Canestrelli were traditionally exchanged during the Easter period. They had a different shape, they were in fact the biscuit-shaped reproduction of a basket that enclosed a chicken egg to wish you a happy and prosperous Easter.
Today their shape recalls a flower, obtained with a special mould, but the name has remained unchanged.
Few and very simple ingredients that, when tied together, create a dry pastry masterpiece. The presence of butter gives the biscuit fragrance and friability. A dream when soaked in milk. Excellent if served together with coffee or tea during a break.
Ligurian specialties
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