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