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Canestrelli (Italian Egg Yolk Cookies)
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- ½ vanilla bean
- 2 oz sugar
- 3 ½ oz unsalted butter, diced, room temperature
- 4 ½ oz all-purpose flour
- 2 oz potato starch
- ⅛ tsp baking powder
- ¼ tsp salt
- 4 large egg yolks, cooked (see Tip)
- confectioners sugar, to dust
- per 1 piece
- 322 kJ / 77 kcal
- 1 g
- 9 g
- 4 g
- Saturated fat
- 2 g
- 0 g
- 26 mg
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