• Ingredients for 12-14 cookies
  • ----------
  • Dough:
  • n°3 Eggs
  • 100 g White sugar
  • 50 ml Extra virgin olive oil
  • 50 ml White dry wine
  • 600/700 g All purpose flour
  • A pinch of salt
  • ----------
  • Filling:
  • 0,3 g Pure Saffron threads
  • 500 g Fresh ricotta cheese, drained
  • n°3 Uova
  • n°1 Organic lemon zest
  • 100 g White sugar
  • 50 g Eggs
  • 50 g Candied fruit
  • 40 ml Full fat milk
  • Decoration:
  • n°1 Yolks


Knead the dough until well firm

Let the dough rest for at least 30 mins in a dry place

Drain the cheese but save half cup of its liquid

Warm up the liquid until tepid, steep the saffron threads into the tepid liquid for at least 2 hours, cover the bowl with food wrapping



In a bowl, whisk 3 egg yolks and sugar until ribbon stage, add ricotta cheese, 1 spoonful of lemon zest, raisins, candied fruits, the saffron threads and the steeping liquid.

Beat 3 egg whites to stiff peaks.

Combine the two mixtures together and stir gently

Roll out your dough to a sheet, 3-4 mm thick

Cut the dough in squares 10×10 cm long sides. It will become your wrapper

In the center of the square (the wrapper), put a teaspoon of filling

Pull the corners of your wrapper towards the center to form a pyramid-shape pouch and pinch the edges together to enclose and seal the filling.

Grease a baking tray and place your canestrelli on it.

Beat the last yolk and brush the top of your canestrelli.

Bake for 30 min at 180°C

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