Polenta Biscuits
In Piedmont, where I spent my youth, there are many different polenta recipes, in fact every nonna has got a slightly different one. I will guide you through my favourite recipe polenta biscuit recipe , lower in sugar but fragrant and crisp, easy to store and even freeze.
Servings: 20 biscuits
Calories: 150kcal
Ingredients
- 250 g 00 Flour
- 200 g Butter
- 100 g Polenta svelta
- 100 g Icing sugar
- 1 Egg yolk
- 1 Lemon zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking powder
Instructions
- Set up your food processor, place the polenta inside first, then the softened cubed butter, then the icing sugar and the egg yolk, then add all other ingredients.
- Using the PULSE button blitz for a few seconds at the time, until the mixture is well mixed and resemble scrambled eggs.
- Prepare a double layer of cling film on the worktop and place the dough in the centre
- Shape the dough in a cylindric shape with the diameter the size of the required cookies size, I usually keep it about 6 cm (watch the how to video)
- Rest in the fridge for 30 minutes minimum
- Remove the cling film and slice 1 cm thick, place on a baking tray and place in a pre-heated oven at 180 C (360 F) for 25 minutes
- Allow the biscuits to cool down before serving
Video
Notes
HINT AND TIPS:
Use the plastic blade attachment in your food processor if availableSift the flour for a better and smoother result
Once baked and cooled, store in an airtight container. For the 'wow factor', dust the cookies with icing before serving. Allergens: DAIRY, GLUTEN
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g
