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Polenta Cookies

These cookies are traditional one from Piedmont and are known as biscotti di meliga. They're usually served with a glass o moscato or dolcetto and served with some creamy zabaione as an after dinner treat. But they are also great with a homemade espresso or tea. Traditionally, they are commonly found in a ridged ring shape made by piping the dough through a star-shaped tip, but we rolled the dough and used a cookie cutter in our recipe.

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Polenta Cookies

COOKS IN: 30 minutes plus chilling


  • 150 g plain flour
  • 70 g cornmeal (fine polenta)
  • 80 g sugar
  • 150 g butter
  • 2 medium egg yolks
  • Grated zest of 1 lemon
  • 1 pinch of salt


  1. Combine the flours and sugar in a medium bowl, add the copped butter and rub it into dry ingredients until the mixture resembles breadcrumbs.

  2. Add the yolks and lemon zest and mix until you form a smooth ball of dough. Place the dough in the fridge for about 30 minutes to rest.

  3. Roll the dough on a floured surface until about 1 mm thick and cut out rounds with a cookie cutter. Place on a baking tray lined with baking paper and bake in the oven preheated to 180 C for about 15 minutes or until just golden.

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