Polenta Cookies

September  9, 2013
5 Ratings
  • Makes 32 cookies
Author Notes

A traditional cookie from Piedmont in Italy's North, these family favourites are known as biscotti di meliga. They're usually served with a glass of moscato or dolcetto and perhaps served with some creamy zabaione as an after dinner treat. But, like most biscotti, they also are great with a homemade espresso or tea. Traditionally, they are more commonly found in a ridged ring shape made by piping the dough through a star-shaped tip, but here I've rolled the dough and used a cookie cutter. —Emiko

What You'll Need
  • 1 cup plain flour
  • 1/4 cup fine polenta (cornmeal)
  • 1/2 cup sugar
  • 2/3 cup butter, chopped
  • 2 yolks from medium-sized eggs
  • zest of one lemon, finely grated
  1. Combine the flours and sugar in a bowl, add the chopped butter and process in a mixer or, if mixing by hand, rub into the dry ingredients until the mixture resembles breadcrumbs.
  2. Add the yolks and lemon zest and mix until you form a smooth ball of dough. Rest the dough at least 30 minutes in the fridge (it can also be left overnight).
  3. Roll the dough on a well floured surface until about 1/3 inch thick and cut out rounds with a cookie cutter (about 2 inches in diameter). Place on a baking sheet and bake at 350ºF for about 15 minutes or until just golden.

See what other Food52ers are saying.

  • Two Trays Kitchen
    Two Trays Kitchen
  • EmilyNunn
  • Emiko
  • Nick

4 Reviews

Nick December 28, 2015
These cookies are great!!!
Two T. May 26, 2015
Is the butter room temp, cold, coldish...?
Emiko June 4, 2015
For it to be chopped and rubbed into the dry ingredients it's usually cold ;)
EmilyNunn August 29, 2014
Can't wait to make these delicious looking things.