Corsican Canistrelli
Corsican Canistrelli is a easy French (Corsica) recipe that serves 30. 80 calories per serving. Recipe by Chef Sylvain - Long live pastry! on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $3.15 total, $0.11 per serving
Ingredients
- 500 g All-purpose flour (Sift to avoid lumps)
- 2 c. à café Baking powder (Make sure it is fresh)
- 150 g Caster sugar (Fine sugar for a light texture)
- 100 ml Dry white wine (Choose a dry wine, not a sweet wine)
- 100 ml Neutral oil (sunflower or rapeseed) (Do not use extra-virgin olive oil so as not to dominate the flavor)
- 2 c. à soupe Pastis (or other anise-flavored liqueur) (Provides the characteristic anise flavor)
Instructions
Mix the dry ingredients
Pour the flour into the bowl, add the baking powder and caster sugar. Mix with fingertips until everything is homogeneous.
Time: PT5M
Incorporate the liquids
Pour the dry white wine, neutral oil and pastis into the dry mixture. Mix by hand until you obtain a supple and homogeneous dough.
Time: PT5M
Lightly knead the dough
Place the dough on a lightly floured work surface and work it with the palm of your hand for 2‑3 minutes to aerate it well.
Time: PT5M
Roll out and cut the biscuits
Flour the top and bottom of the dough, roll it out with a rolling pin to about 1 cm thickness. Cut shapes of 3.5 cm diameter with a cookie cutter or form squares/rectangles using a knife.
Time: PT10M
Baking
Place the biscuits on a sheet lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes, until they are lightly golden. Adjust the time according to the desired firmness.
Time: PT20M
Temperature: 180°C
Cool
Remove the sheet from the oven, transfer the biscuits to a wire cooling rack and let them cool completely before serving or storing.
Time: PT10M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 0,5 g
Dietary info: vegetarian, contains alcohol, low-carb, low-calorie, very-low-calorie, low-fat, high-fiber
Allergens: gluten, alcohol
Ingredient Substitutions
- Instead of All-purpose flour: Whole wheat flour (reduce water by 10%)
- Instead of Baking powder: 1 tsp baking soda + 2 tsp cream of tartar
- Instead of Caster sugar: Fine granulated sugar
- Instead of Dry white wine: Water + 1 tsp lemon juice
- Instead of Neutral oil (sunflower or rapeseed): Light olive oil
- Instead of Pastis (or other anise-flavored liqueur): Arak, Ouzo or 1 tsp anise extract
Equipment Needed
- Large stainless steel bowl
- Wooden spoon or spatula
- Rolling pin
- 3.5 cm cookie cutter (or knife)
- Baking sheet
- Parchment paper (non‑stick paper)
- Wire cooling rack
- Oven
Critical Steps — Do Not Skip
- Mix the dry ingredients until homogeneous
- Obtain a supple but non‑sticky dough
- Rolling to an exact 1 cm thickness
- Properly space the biscuits on the sheet
- Monitor baking to avoid over‑browning
Chef Tips from the Video
- Using a good quality dry white wine improves the flavor
- Pastis can be replaced with a bit of lemon zest for a non‑alcoholic version
- Lightly dust with powdered sugar before baking for a slightly glossy finish
Troubleshooting
The dough is too dry and doesn't hold together
Add 1‑2 ml cold water or a bit more oil, then knead lightly.
The biscuits are too soft after baking
Extend baking by 5‑10 minutes or let cool on the rack longer.
The biscuits are too hard, brittle
Reduce baking time or add an extra 10 ml oil.
Storage
Refrigerator: Store in an airtight container 5‑7 days
Freezer: Vacuum‑pack, keep up to 2 months
Room temperature: Keep away from moisture, up to 3 days maximum
Make-Ahead Tips
- The dough can be kept in the refrigerator for 24 h before rolling
- Baked biscuits freeze very well; simply reheat them slightly before serving
Last updated: August 24, 2026
