CANESTRELLI gluten-free and lactose-free

Cook the eggs in water until they become hard-boiled and extract only the yolk. Combine it with flour and starch.

Add the butter in small pieces (it should be at room temperature) and knead with your hands. Add powdered sugar, vanillin, lemon zest, and salt.

Create a homogeneous dough and let it rest for 1 hour in the refrigerator wrapped in plastic wrap.

Roll out to a thickness of 1 cm and bake at 180°C for 20 minutes. DO NOT TOUCH THEM IMMEDIATELY OTHERWISE THEY WILL CRUMBLE! LET COOL.