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Rosemary Polenta Cookies



Rosemary polenta cookies

These rosemary polenta cookies are one of our favourite cookies ever. They are so easy to make and you will need only several ingredients you have already at home.

Our secret ingredient in this recipe is polenta which gives special corn flavour as well as crunchiness to the cookies. Polenta makes ideal pair with toasted almonds and fresh rosemary we added to enrich the flavour. In this recipe we used instant polenta which is coarsely grounded.

These cookies are ideal along the cup of tea or coffee. You won't be able to stop at one!

Rosemary polenta cookies

Useful tips for making rosemary polenta cookies

  • Before rolling the dough, sprinkle polenta onto a working surface. This will add crunchiness to the cookies once baked.

  • Watch carefully while baking as the cookies brown quickly. Once baked, take the tray from the oven and leave cookies on the tray for about 2 - 3 minutes as they will be very soft and crumbly. Once cooled they will firm up and you can transfer them on a wire rack to cool completely.

For more cookie ideas, don't miss recipes for Crispy spice cookies, Chocolate almond biscotti and Baci di dama!


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Rosemary Polenta Cookies
Recipe

MAKES: 70
COOKS IN: 30 minutes plus chilling time
DIFFICULTY: Easy

Ingredients

  • 130 g plain flour
  • 70 g instant polenta (cornmeal)
  • 50 g almonds
  • 80 g brown sugar
  • 150 g butter
  • 2 medium egg yolks
  • Grated zest of 1 lemon
  • 2 tablespoons fresh rosemary leaves
  • 1 pinch of salt

Preparation

  1. Place almonds in non-stick frying pan and heat them over medium heat, stirring them frequently until they turn golden brown and start to smell nutty (2 -3 minutes). Cool completely and ground finely.

  2. Combine the flour, sugar, grounded almonds, polenta and rosemary leaves in a medium bowl, add cubed butter and rub it into dry ingredients until the mixture resembles breadcrumbs.

  3. Add the egg yolks and lemon zest and form a smooth dough. Wrap the dough into the cling film and place in the fridge for about 30 minutes to rest.

  4. Sprinkle polenta on the working surface and roll until it's about 1.5 - 2 mm thick. Cut the dough with round cookie cutter. Place cookies on a baking tray covered with baking paper. Bake in the oven preheated to 175°C for about 7 - 8 minutes or until they start to brown. Take the baking tray from the oven and leave the cookies for a few minutes to cool then transfer to a wire rack to cool completely.



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