Canestrelli

Boil 3 large eggs until hard-boiled, about 10 minutes. Cool them completely under cold water, then peel. Carefully separate the hard-boiled egg yolks from the whites. Press the hard-boiled egg yolks through a fine-mesh sieve into a bowl, ensuring they are very fine and crumbly.

In a large mixing bowl, combine the cold, cubed unsalted butter and 100g of powdered sugar. Beat with an electric mixer or by hand until the mixture is light and creamy.

Add the sieved hard-boiled egg yolks, the lemon zest, vanilla extract, and fine sea salt to the butter mixture. Mix until just combined.